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Credit: Randee Daddona
Credit: Randee Daddona

Below is American Beech executive chef Arielle Ferrara’s recipe for crispy-skinned bass with mussels and lemon grass-ginger broth.

She recommends pairing the dish with McCall Wines 2014 Sauvignon Blanc.

“It’s light and crisp and slightly fruity,” Ferrara said. “The fish is also light and fresh. The wine isn’t going to mask the flavor of the dish, but it’s going to bring out the natural sweetness of the coconut and lemon grass.”

Ingredients:

For the broth

Credit: Randee Daddona
Credit: Randee Daddona

1 shallot, sliced

2 gloves garlic, sliced

1 piece fresh ginger, sliced

1 stalk lemon grass, sliced

1/2 cup white wine

pinch of saffron threads

2 cups fish or shrimp stock, preferably homemade

4 cups coconut milk

For the fish

4 six-ounce pieces of your favorite bass, skin left on

For the mussels

Credit: Randee Daddona
Credit: Randee Daddona

1 pound mussels

1 pound fingerling potatoes, pre-blanched and sliced in circles

1/4 cup fresh lime juice

1 bunch fresh cilantro, chopped

1 bunch scallions, sliced

Directions:

For the broth

1. Sauté first four ingredients in olive oil for a few minutes or until lightly browned.

2. Add wine and saffron and reduce for a few minutes until acidic wine smell cooks off.

3. Add stock and coconut milk, season with salt and pepper and simmer on low/medium heat for 20 to 30 minutes.

4. Cool completely and strain.

For the fish

1. Season the fish with salt and pepper. In a very hot skillet, add oil and sear the fish skin-side down until crispy. Set aside.

For the mussels

1. Sauté first four ingredients in olive oil for a few minutes or until lightly browned.

2. Add wine and saffron and reduce for a few minutes until acidic wine smell cooks off.

3. Add stock and coconut milk, season with salt and pepper and simmer on low/medium heat for 20 to 30 minutes.

4. Cool completely and strain.

5. Assemble dish

Credit: Randee Daddona
Credit: Randee Daddona

This recipe originally appeared in the spring 2016 edition of the Long Island Wine Press

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