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This summer has been a pretty tough one here in Southern California as the albacore never


Serves 10

10 6- to 7-ounce striped bass portions (you can substitute with white
sea bass or other flaky white fish)

1 Piece of 16” x 11” puff pastry sheet

8 Large, ripe tomatoes, any color

¼ Cup extra-virgin olive oil

1 Wheel garlic-herb Boursin Cheese, soft

¼ Cup chopped basil

Kosher salt and fresh-ground black pepper to taste

Fresh young lettuces

Basil vinaigrette


You are going to want to start by making the tart.
Bring a large pot of water to a simmer and drop the tomatoes in the hot water
for 30 seconds. Have a large bowl of iced water ready as you will need to pull
the tomatoes out and dump them in the ice water to help you remove the skins.
Slice tomatoes into six nice slices and lay out on a sheet pan. Drizzle some
olive oil, salt and fresh pepper on the tomatoes and bake in a 400-degree
preheated oven and bake for 15 minutes until they become roasted and soft. Let
the tomatoes sit on the side to cool. Once cool, you will want to pour off all
excess liquids.

Preheat the oven to 350 degrees and place the puff
pastry on a sprayed pan. Cover the pastry with another similar-sized pan and
bake it for 10 to 15 minutes in the oven. Remove the top sheet pan and check
that the pastry is halfway cooked and browned. If it looks good, go ahead and
remove it. If not, bake it another 8 to 10 minutes but keep an eye on it. You
don't want to cook it all the way.

Remove the top pan from the pastry and let it cool
to room temp. Once cooled down, spread half of the Boursin Cheese on the pastry
dough. Then line up the roasted tomato slices over the dough to cover all of
the dough. Crumble the rest of the cheese as evenly as possible over the
tomatoes. Do the same with the chopped basil. Keep your oven at 350 to bake the
tart one last time for 15 minutes while the fish is getting grilled.

To plan out the dish, you should first do the puff
pastry, then roast the tomatoes and then season the fish with salt and pepper.
Heat your grill on medium or however hot you like it to grill fish. Grill the
bass but make sure to avoid burning it. Remove the fish when the internal
temperature is 145 degrees (use a digital thermometer if you have one).

Have 10 plates already to go on the counter top
with your salad greens pre arranged. Remove the tart from the oven and cut it
half lengthwise and then each half into five even slices to give you 10
portions total. Place the tart on the plate with your greens along with the
bass and drizzle with some vinaigrette. To jazz up your vinaigrette, take 12
ounces of premade vinaigrette and place it in a blender with half a cup of
chopped fresh basil. Blend on high until the basil is pureed and the dressing
is bright green. Your guests will be very impressed!

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Let God lead the way!
Give a man a fish he eats for one day, teach him to fish he eats forever!

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