Poached Black Bass with Spring Garlic and Mint

Name: Poached Black Bass with Spring Garlic and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 baby leeks, sliced and rinsed well; 2 spring onions, thinly sliced; 1 stalk spring garlic, thinly sliced; 2 cups Fish Fumet (recipe follows); 2 whole black bass (1 to 1 1/4 pounds), gutted, scaled, and filleted; Kosher salt and freshly ground pepper; 8 fresh mint leaves, chopped; 2 tablespoons minced chives; 1/2 lemon; 2 tablespoons best-quality olive oil; Bones from 1 whole black bass; 1 cup water; 1 cup wine; 3 stalks celery; 1 clove garlic; 1 small onion, halved horizontally; 1 leek

Servings: persons

2 tablespoons extra-virgin olive oil
2 baby leeks, sliced and rinsed well
2 spring onions, thinly sliced
1 stalk spring garlic, thinly sliced
2 cups Fish Fumet (recipe follows)
2 whole black bass (1 to 1 1/4 pounds), gutted, scaled, and filleted
Kosher salt and freshly ground pepper
8 fresh mint leaves, chopped
2 tablespoons minced chives
1/2 lemon
2 tablespoons best-quality olive oil
Bones from 1 whole black bass
1 cup water
1 cup wine
3 stalks celery
1 clove garlic
1 small onion, halved horizontally
1 leek

1
Pour the olive oil into a wide, high-sided saute pan and add the leeks, onions, and garlic.
2
Saute over medium heat until soft but not colored.
3
Add the Fish Fumet and bring to a boil, then decrease the heat to keep at a bare simmer.
4
Season the fillets with salt and pepper and place in the poaching liquid, skin-side up.
5
The liquid should come about halfway up the fish fillets.
6
Using a spoon, baste the tops of the fillets with the Fumet as they cook.
7
The fillets will begin to curl, but continue basting, keeping the broth evenly coating the skin of the fish.
8
Cook in this manner, basting continuously, for 4 to 5 minutes, or until the skin pulls away from the fillets easily.
9
You can remove the skin if you like, though it looks pretty and tastes good.
10
Remove the fillets from the liquid and divide among 4 warmed bowls.
11
Keep the Fumet and the aromatics simmering on the stove.
12
Add the mint leaves and chives to the Fumet.
13
Squeeze in the lemon juice, and add the best-quality olive oil, and swirl to blend.
14
Check the seasonings.
15
Spoon the Fish Fumet over the fillets, making sure each bowl has vegetables and herbs.
16
Place all of the ingredients in a stockpot over high heat.
17
Bring to a boil, reduce the heat, and simmer for 45 minutes.
18
Strain.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 baby leeks, sliced and rinsed well, 2 spring onions, thinly sliced, 1 stalk spring garlic, thinly sliced, and more.

Yes, Poached Black Bass with Spring Garlic and Mint falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!