Striped Bass, Turnip Brik, Pumpin Seed Tarator, Shaved Brussels Sprouts, and Green Harissa

Adapted by StarChefs.com
March 2015
Yield: 4 Servings

INGREDIENTS:

Braised Turnips
3 pounds purple-top turnips, peeled, trimmed, and halved
2 cinnamon sticks
2 bay leaves
1 cup olive oil
1 quart water
Salt
Pumpkin Seed Tarator
2 cups toasted pumpkin seeds
2 cups water
2 cups canola oil
1 teaspoon coarsely chopped garlic
Juice of 1 lemon
1 bunch parsley, coarsely chopped
salt
Green Harissa
1 bunch cilantro, finely chopped
1 bunch parsley, finely chopped
4 Hungarian hot wax peppers, finely diced
Zest and juice of 2 limes
salt
Turnip Brik
4 sheets brik pastry
To Assemble and Serve
extra virgin olive oil
Four 5-ounce skinless striped bass fillets
salt
black pepper
3 cups thinly sliced Brussels sprouts

METHOD:

For the Braised Turnips

Heat oven to 350˚F. In a medium baking dish, arrange turnips. Add cinnamon, bay leaves, oil, and water and season with salt. Cover with foil and braise 90 minutes, until turnips are fork tender. Drain turnips. Transfer to a bowl and mash with a potato masher. Transfer one-quarter of mashed turnips to blender and pure. Fold pure into mashed turnips and season with salt.

For the Pumpkin Seed Tarator

To a blender, add all ingredients and pure. Season with salt.

For the Green Harissa

In a large bowl, combine herbs, wax pepper, and lime zest and juice. Season with salt.

For the Turnip Brik

Lay 1 sheet brik pastry on a cutting board. Lightly rub with oil. Pinch the middle of the brik to make a flower-like shape, twisting to pull the brik toward the middle. Place -cup Braised Trunip mixture in the middle to weigh down the pinched area of the brik.

To Assemble and Serve

Heat oven to 350˚F. Bake Turnip Brik 8 to 10 minutes, until golden brown. In a skillet over high flame, heat olive oil. Season bass with salt and pepper and sear on skin-side-down, reducing heat and cooking fish on this side 6 to 8 minutes. Flip fish and cook 3 to 4 minutes. In a small bowl, mix Brussels sprouts with some Green Harissa. Season with salt and extra virgin olive oil. Toss to combine. Place bass in center of Turnip Brik. Top bass with a dollop of Green Harissa, a small handful of Brussels sprouts salad, and Pumpkin Seed Tarator.

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