Pan-Seared Sea Bass, White Bean Ragout, Tomato Vinaigrette

Recipe Ingredients

1 lb	454g / 16oz	Dry cannellini beans - soaked overnight
1/2 cup	118ml	Pancetta - cut large chunks
1/4 cup	59ml	Extra-virgin olive oil
2 cups	220g / 7.8oz	Carrots - cut 1/4" dice (large)
2		Celery stalks - cut 1/4" dice
1		Red onion - cut 1/4" dice (large)
1/4 cup	36g / 1.3oz	Chopped garlic
3 tablespoons	45ml	Tomato paste
2		Spinach - washed, and
		Stems removed
2 cups	474ml	Chicken Stock - (see recipe)
1 tablespoon	15ml	Kosher salt
1 teaspoon	5ml	Freshly-ground black pepper
		Cherry Tomato Vinaigrette
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Kosher salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Ripe cherry tomatoes - quartered
1/4 cup	15g / 0.5oz	Sun-dried tomatoes - chopped
6 cups	240g / 8.5oz	Basil leaves - cut chiffonade (large)
		Sea Bass
6		Sea bass fillets - (8 oz ea) - scaled, and
		Skin left on
3 tablespoons	45ml	Extra-virgin olive oil
		Kosher salt - to taste
		Finely-ground white pepper - to taste
		Escarole
2 tablespoons	30ml	Extra-virgin olive oil
2		Escarole - outer leaves
		Trimmed, each head cut 6 wedges

Recipe Instructions

Prepare the white bean ragout: Discard the soaking water from the cannellini beans.

In a large saucepan over medium-high heat, cook the pancetta. Add the drained cannellini beans and 5 cups of water. Bring to a boil and then simmer for about 45 minutes. Strain the beans reserving cooking liquid; discard the pancetta. Set aside.

In a large saucepan, over medium-high heat, heat the olive oil. Saute the carrots, celery, red onion and garlic about 8 minutes or until onion is transparent.

In a small bowl, blend the tomato paste with 1/2 cup of cold water. Add to the sauteed vegetables along with the reserved cannellini beans, bean cooking liquid and Chicken Stock. Season with salt and black pepper. Bring to a boil; reduce heat and simmer, covered, for about 20 minutes or until beans are tender and mixture has reduced by about one fourth. Stir in spinach and cook for about 3 minutes more or until spinach is wilted.

Prepare the cherry tomato vinaigrette: In a large bowl whisk together the extra-virgin olive oil, balsamic vinegar, lemon juice, salt and black pepper. Stir in the cherry tomatoes, sun-dried tomatoes and basil chiffonade. Set aside until ready to assemble dish.

Prepare the sea bass: Pre-heat oven to 400 degrees. Brush the sea bass fillets with 1 tablespoon of olive oil and score a cross on the skin side of the fish with a sharp knife to help keep it from curling. Season with salt and white pepper.

In a large, heavy skillet, over high heat, heat the remaining 2 tablespoons of olive oil and saute sea bass, skin-side down for 2 minutes. Transfer to a large, shallow baking dish and bake for about 5 to 6 minutes or until fish flakes when tested with a fork. To ensure a crispy skin, do not turn the fish.

Prepare the escarole: In a clean, large skillet over medium heat, heat olive oil. Saute the escarole for about 5 minutes or until wilted.

Lay out 6 large, heated soup plates and ladle white bean ragout into each plate. Lay two wedges of escarole cross-wise on top of beans. With a metal spatula, carefully place one fillet of sea bass, skin-side up on top of the escarole in each plate. Spoon tomato vinaigrette across each fish fillet. Serve immediately.

This recipe yields 6 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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