Poached Striped Bass with Balsamic Vinegar Sauce

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Recipe sent in by FISHON

Fish and Marinade

4 6 ounce striped bass fillets, skins on
2 tbs. vodka
2 tbs. olive oil
1 tbs. kosher salt
Balsamic Vinegar Sauce

2 tbs. balsamic vinegar
1 tbs. soy sauce
1/4 medium tomato, chopped
1 tbs. julienned peeled fresh ginger soaked in ice water
Freshly ground pepper
2 tbs. butter
8 basil leaves, julienned

Poaching Liquid and Vegetables

8 cups chicken stock or fish stock
1 tbs. grates peeled fresh ginger
1 shallot, thinly sliced
1 tbs. kosher salt
1 small daikon ( about 1 pound), peeled and julienned
1 medium carrot, peeled and julienned
1 small celery root, peeled and julienned
2 scallions, white part only, cut into 1/2 inch lengths

MARINATE FISH: Rinse fish under cold water and dry well with paper towels. Place on a shallow platter. Mix vodka, oil, and salt in a small bowl. Pour over the fish and turn to coat. Marinate for about 10 minutes. (Refrigerate for up to 2 hours if not cooking the fish within 10 minutes)

POACHING LIQUID: Add the stock, ginger, shallot, and salt to a fish poacher or a roasting pan just large enough to hold fish in a single layer. Cover, bring to a boil, turn the heat to low, and simmer for 10 to 15 minutes to infuse the stock with the aromatics.

POACH FISH: Place the julienned vegetables and scallions on the poaching rack or a wire rack. Place the striped bass in a single layer on top of the vegetables, and carefully lower into the poaching liquid. Bring to a boil, reduce the heat to very low, cover, and simmer for 5 to 6 minutes, or until the fish has turned white. Remove the pan from the heat. Remove 1/2 cup poaching liquid from the pan and reserve for the sauce. Let the fish sit,still on the rack and covered, for about 10 minutes.

MAKE SAUCE: Add the vinegar, soy sauce, tomato, ginger, and reserved poaching liquid to a small saucepan. Bring just to a simmer over low heat and cook for 1 minute. Season to taste with pepper, add butter, and swirl the pan until it has melted. Remove from the heat.

SERVE FISH: Carefully remove the rack from the fish poacher or pan and place on a large platter or try. Lift off the fish fillets and set them aside. Using tongs or a slotted spoon, remove the cooked vegetables and arrange them in the center of four dinner plates, dividing them evenly. Remove any vegetables that may have fallen into the poaching liquid with slotted spoon. Place the fish fillets on top of the vegetables. Spoon the sauce over the fish, sprinkle with the basil, and serve