This sponsored recipe comes from Salt Creek Grille – Princeton.
Summer brings with it an abundance of fresh ingredients: basil, zucchini, berries, chives and eggplant in season. I’m celebrating the season with an ingredients challenge that incorporates some of my favorite summer ingredients. For this recipe I’ve gone for some of summer’s meatier and more luxurious ingredients, including striped bass and lobster, which is in peak season in Maine from mid-summer to mid-fall. —Executive Chef Luis Estrada
- ½ cup canola oil
- 1 Vidalia onion, diced
- 2 garlic cloves, sliced or chopped
- 1 fresh fennel bulb
- 2 ½ pounds assorted wild mushrooms (such as oyster, crimini, chanterelle and shiitake)
- 4 plum tomatoes, chopped
- 4 fresh tarragon sprigs
- 2 pounds fresh cooked lobster meat, large diced
- 4 six-ounce fillets striped bass
- 1 bottle of champagne
- 1 pound butter
- Heat ½ cup oil in large saucepot over medium heat.
- Caramelize garlic, onion, fennel, wild mushrooms and tomatoes.
- Deglaze with champagne, then add chopped tarragon and butter.
- Fold cooked, diced lobster meat at very end and season with salt and pepper.
- Season striped bass with salt and pepper and grill approximately 4 minutes on each side.
- Place mushroom and lobster ragout at center of plate
- Place grilled bass atop ragout and serve.
Salt Creek Grille – Princeton
Forrestal Village, 1 Rockingham Row