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1
To make the pickled onions, combine the sugar and vinegar in a pot over high heat.
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2
Bring to a boil; then, pour into a small bowl holding the onions and ginger.
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3
Cover and refrigerate for at least two days.
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4
In a deep pot, place the watercress (minus the reserved leaves), the shallots, chopped ginger and 2 1/2 cups of water.
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5
Simmer for 10 minutes.
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6
Strain the bouillon (you should have about 3 cups).
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7
Return the bouillon to a pot over medium heat.
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8
Add the minced ginger and the sugar.
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9
Bring to a boil, reduce heat and simmer for 10 minutes.
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10
Set aside.
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11
Cook the fava beans in a pot of boiling salted water for one minute.
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12
Drain and plunge in ice water.
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13
When cool, remove the skins of the fava beans.
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14
Set aside.
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15
To make the fish, preheat the oven to 450 degrees.
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16
In a large steamer that has been coated with butter or a broiler pan with vents, arrange the bass fillets, skin side up.
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17
In a nonstick skillet, add the oil and the sliced shallots.
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18
Cook over medium heat until golden brown, stirring often.
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19
Drain the shallots on paper towels.
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20
Add salt to taste.
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21
Meanwhile, place 1 tablespoon butter in a skillet, and add the celery leaves and the julienned leeks.
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22
Add 2 tablespoons of the cooked shallots.
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23
Cook to warm up, no more.
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24
Brush melted butter over the fish.
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25
Sprinkle the fish with the minced shallots and the thyme.
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26
Salt and pepper generously.
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27
Cover with foil.
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28
Bring water in the bottom of the steamer to a boil; then, place the fish over the steamer in a 450-degree oven.
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29
Cook for 5 minutes.
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30
Meanwhile, combine the fava beans with the pickled onions and the remaining tablespoon of butter.
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31
Reheat, and season to taste.
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32
Divide fava-bean mixture over the plates.
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33
Place the leeks and toasted shallot mixture, plus the remaining shallots, over the bass.
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34
Ladle the bouillon around the fish, and garnish all with leek greens and watercress.
