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1
Preheat the oven to 300.
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2
In a small baking dish, drizzle the tomato quarters with the olive oil and scatter the garlic on top.
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3
Add the thyme sprig to the tomatoes and season with salt and pepper.
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4
Toss well and arrange the tomatoes skin side up.
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5
Bake for about 1 hour, or until very soft.
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6
Peel the tomato quarters.
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7
Leave the tomatoes in the dish and discard the thyme sprig.
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8
Leave the oven on.
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9
Meanwhile, in a small saucepan, combine the 3/4 cup of vegetable oil with a little more than half of the sliced lemongrass and bring to a boil.
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10
Simmer over low heat for 10 minutes.
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11
Remove from the heat and let steep for 30 minutes.
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12
Strain the oil.
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13
In a medium saucepan, melt 2 tablespoons of the butter.
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14
Add the shallot and cook over moderate heat until softened, about 3 minutes.
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15
Add the remaining lemongrass and the lemon zest and cook over low heat for 10 minutes, stirring occasionally.
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16
Add the wine and simmer until reduced by half, about 3 minutes.
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17
Add the cream and simmer over low heat until reduced to 1/2 cup, about 15 minutes.
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18
Strain the sauce into a small saucepan.
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19
In a medium saucepan of boiling water, cook the scallions for 1 minute.
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20
Using tongs, transfer them to a plate.
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21
Cut the scallions into 2-inch lengths.
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22
Add the leek julienne to the water and blanch for 1 minute.
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23
Drain and pat dry with paper towels.
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24
In a medium skillet, heat 1/4 inch of vegetable oil until shimmering.
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25
Add the leek and fry over moderate heat until crisp but not browned, about 3 minutes.
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26
Using a slotted spoon, transfer the leek to paper towels and drain.
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27
Season with salt.
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28
Put the scallions in the dish with the tomato and warm in the oven.
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29
Meanwhile, in a large skillet, warm 1/4 cup of the lemongrass oil until shimmering.
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30
Season the bass fillets with salt and pepper, add them to the skillet and cook over moderately high heat until lightly browned and just opaque, about 3 minutes per side.
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31
Transfer the fillets to plates and arrange the tomato quarters and scallions on top.
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32
Bring the lemongrass cream sauce to a boil.
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33
Remove from the heat and stir in the lemon juice, then whisk in the remaining 1 tablespoon of butter until smooth.
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34
Season with salt.
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35
If desired, froth the sauce using an immersion blender.
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36
Spoon the sauce around the fish and drizzle some of the lemongrass oil around the plate.
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37
Top with the fried leek julienne and serve.
