Courtesy of Jeremy Sewall
Lineage and Eastern Standard Kitchen
4 7-ounce pieces of stripped bass filet (about 3 inches thick)
4 ounces canola oil
2 shallots, sliced
1 small white onion, sliced
1 white leek, washed and sliced
4 ears of fresh corn
1 small potato, peeled and chopped
1 cup heavy cream
3 tablespoons olive oil
1 cup fava beans, blanched and peeled
1 cup diced red onion
½ cup diced red bell pepper
1 cup corn kernels
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
2 tablespoons olive oil
Shave all of the corn off the cob and set aside. Put the cobs in a pot, cover with cold water. Let the cobs cook for
30 minutes. Strain the corn stock and set aside for use later. Sweat onion, leek, shallots and potato in olive oil
over medium heat for about 5 minutes. Then add the corn and cook for 3 minutes, stirring frequently. Make sure vegetables are colorless and slightly translucent.
Take the corn stock that you had previously set aside and add it to the vegetables, covering everything by about 2
inches. Simmer this for about 10 minutes, add the cream and simmer for additional 10 minutes. Remove pan from
the heat and let it sit for about an hour at room temperature.
Purée it thoroughly, using a blender or food processor.
Salt and pepper to taste; strain and chill.
In a sauté pan heat olive oil and sauté the onion, pepper, corn and fava for about 30 seconds. Add the corn sauce
and simmer 5 minutes. Just before serving, season with salt and pepper, add lemon juice and parsley.
To cook striped bass:
Season the bass portions with salt and pepper. While the succotash is simmering, heat up the canola oil and sear
the bass skin side down. Turn the heat down slightly and let the skin crisp. Place in a 350-degree oven for 6 minutes.
Remove from oven and turn fish over. Skin should be colored and crisp but not burnt. Divide the succotash into four bowls and place the bass on top. Serve immediately.