Stephencooks

Seared Striped Bass Steaks

1 whole striped bass, about 1-3/4 lb (ask to have it cleaned and scaled)
1 lemon
1/2 medium onion, sliced
2 leek top segments, about 4" long, washed
1 clove garlic, crushed
1-1/2 cup white wine
fish sauce, hot sauce, to taste
4 long scallion tops (optional)
3 T butter
3 T flour
2 T heavy cream

Cut the head and tail from the fish and place in a small pot with half the lemon, the onion, the leek top segments, the garlic, water to cover and the wine. Bring to a boil and then reduce to a vigorous simmer. After half an hour or more, strain out and discard the solids, return the liquid to the pot and turn the heat to high to reduce to about 1-1/2 cups.

While the broth is simmering, cut the fish body crosswise into 4 little steaks -- they should be around an inch and a quarter thick. Trim away the belly flaps with kitchen shears and toss them into the stockpot. With pliers, pull out any obvious bones along the belly sides. If desired, tie the steaks with the scallion tops. Dry the steaks completely with paper towels.

When the broth has reduced, keep it warm. Melt the butter in a small saucepan over medium-high heat and let it foam without burning for a couple of minutes. Whisk in the flour and cook, stirring, until the foaming subsides. Do not let the mixture start to color. Whisk in the warm broth and cook a couple of minutes, stirring, while the sauce thickens slightly. Stir in the cream. Squeeze in some lemon juice, to taste, then season to taste with fish sauce and hot sauce.

Place a couple of tablespoons of olive oil in a heavy sauté pan and heat until the oil is very hot but not yet smoking. Salt the fish and then sear the steaks about 2-1/2 minutes on a side. To serve, pour a puddle of the sauce on a plate and place the fish in the puddle. Garnish with minced parsley or chives if desired.