Striped Bass with Fresh Figs Recipe
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and...
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Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large shallots, sliced thin
- 1 large clove garlic, slivered
- 16 ripe black figs, not too soft, stemmed and halved vertically
- 1/2 teaspoon ground cloves
- 3 tablespoons saba (Italian grape-must syrup); or pomegranate molasses
- 3/4 cup dry red wine
- 3 1/2 tablespoons soft unsalted butter, preferably high fat (84-86 percent)
- Salt
- ground black pepper
- 28 to 30-ounce fillet of wild striped bass, with skin, or halibut
- 1 tablespoon flour
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