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Rhode Island Striped Bass

Rhode Island Striped Bass

Courtesy of Coastal - Sn 1/Ep 9Tastemade

Byron is in Rhode Island foraging for sea life with Chef James of North Restaurant, then cooking up a basted striped bass and potato salad.

Rhode Island Striped Bass

Ingredients

  • 6 ounces Sea Bass fillet

  • 2 tablespoons creme fraiche

  • 1 pound fingerling potatoes

  • 2 teaspoons shallots

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Transcript

- Today, I'm in Rhode Island meeting up with James Mark, owner of North Restaurant in Providence. We're not fishing today. We're going to be foraging and hopefully we're going to catch something to cook back at his restaurant. - Hey, Byron. - Pleasure to meet you. - Good to meet you too, man. - [Byron] James and I headed out to Ninigret Pond where he regularly comes to forage. - It's a national preserve. It's really pristine. It's really beautiful and is one of the most famous salt ponds in the state. You'd be surprised how much you can eat that's in the area. You can see there's rocks right here. - They're just covered, right? - They're just covered in slipper shells. - What are those? - They're kind of like barnacles. There you go. - And they grow boom, boom, boom right on top of each other? - Yep, right on top of each other. - Come on. Oh my goodness. I loosened the jar for you. We're going to cook with these later, right? - [James] Yeah. - Awesome. After foraging a bunch of slipper shells, we waded out further to see what else we could find. - These are sea snails. They're really delicious. - I mean, this is a small portion. - [James] It's going to be a series of these. - Right, I'm just envisioning the prep. - Oh, it's a lot of work. - It's like telling your cooks, okay, this is what you're going to be doing. They're scratching their heads like oh my goodness. - Exactly. This is why there are so many of them in the area because they've never been commercially harvested really. Kind of a pain in the ass to cook and eat but they're delicious. You just have to work at them a little bit more. - Right. - And then say rib eye. - Yeah, it did take work and James and I spent the next hour foraging for these little guys. We got a ton of great stuff that we then took back to James's restaurant, North. So I see the snails that we got today. - Yeah, we have our slipper shells and our sea snails and we're going to put together a little marinated salad with it and then we're going to take all our shellfish and put it in the bowl. We have some mussels and clams that we steamed open earlier, some napa cabbage that we've shredded. We're going to add to this a little bit of our curry sauce. It's ginger, galangal, red chilies, there's a little bit of coconut milk to give a little bit of fattiness. We're just going to mix it up. We're going to add a little grated green tomato. Now, we have some shallots that we've pickled in lime juice. These are, we call them sexy stallions. - They look sexy. They're making the plate sexy. I got to have a bite of that. Going for a big bite. - That's how you know a guy worked in a kitchen. Huge bites. - The layering flavor's great. Like I said, I'm a sucker for pickles. Right away, that's the first thing you taste is the pickled shallots. The seafood flavor's packed. After making the seafood salad, I headed out to the dining room where James sent over a bunch of his favorite dishes. Dandan Noodles with goat and squid. A raw fluke dish with charred tomatoes and a summer squash and pear salad with chickpea dumplings. Mm, I'm going to try the dandan noodles. You got some calamari in here. Wonderful texture. Let's try the fluke now. I love the preparation of the fluke. It has a nice charred top but on the bottom, almost sashimi style. This whole dish is playing off of charred flavors, acidity and a really tender fluke. - Hey, man, how is everything? - This is incredible. The consistency going on here. Nice crispy raw aspect to a cooked aspect. - Well, we try to take things in extremes. If we're going to cook something, we're going to cook it really hard and really fast and then on the other side of it, we like to keep things nice and bright and fresh and raw. - I really enjoy the concept of this fluke dish and this gives me a lot of inspiration for the dish that I'm going to be making. I'm going to be playing with sea bass and sort of like a warm potato salad. Thank you so much, James. - Yeah, stop by any time. - Talking with James today, he really stressed the importance of using local foods. Today, I'm cooking with striped bass which is actually the state fish here in Rhode Island. I'm going to be pan searing this sea bass and basing it in butter but first, I'm going to make my potato salad. So I have my water boiling here. I'm just going to throw these fingerling potatoes in for about five to 10 minutes or until they're nice and tender. Meanwhile, I'm going to start slicing my parsley. Just give it a good chop. Add some nice color. And this here goes straight into my mixing bowl. I want to grab my shallots. I really enjoy using shallots. It's a little bit more delicate but still has that onion spice to it. And in it goes. Instead of mayonnaise, I really enjoy using creme fraiche. It has a nice tanginess to it. Now, I'm going to add little bit of lemon and let's get my Microplane. Give it a little zest. It's going to give it a nice little punch to it. And I'm going to use the juice from this lemon as well. Just half the lemon. So it's been a few minutes. I know my potatoes are done. Nice and tender. I'm going to pull them out, let them cool off. Really, you just want to half them. Probably quarter this one. You'll know if it's too big. If it's more than a bite in a spoon, just cut it down to size. Got a nice little onion flavor coming off of this. Finish this with a little bit of salt and some black pepper and that will finish our potato salad. Just going to put this aside. I want to get my pan hot because I'm about to cook my bass. Put them right there. It's going to be on medium to high heat. Now, I'm going to season the fish with a little bit of salt and pepper. Straightforward. Flip it over. Get both sides. I'm going to put a little bit of olive oil on my pan Gives it a nice even coat. As you can see, the sun's setting, dinner time's approaching so I got to get this sea bass cooking. So now, I'm going to put the bass in the pan skin side down and I really enjoy cooking with skin on the fish. It retains some of that fattiness, keeps some of the moisture in. So while I'm waiting for the skin to crisp up, I'm going to get all my basing aromatics in order. Little bit of crushed garlic. Just one clove will be good. A little bit of thyme. Just a few sprigs. Now, I'm going to flip the fish over. I'm going to add my butter. Two good slabs. Going to add my garlic, thyme. Going to start basing my fish. And with every pass, the butter's just going to get hotter and hotter and fuse with that garlic and thyme and start cooking the fish from the top down. I don't know, there's just something about basing, you feel connected with the food as you're cooking it. So these guys are done. This piece of bass, this is going to go straight onto the plate. So beautiful. Now, a little bit of the potato salad. And that should be good. This is a wonderful pairing. Alright, now I'm going to give this guy a taste. Honestly, I don't think I could have timed this any better. The sun is setting and it's dinner time. Fish is great. Really moist. This potato salad's killer. Nice and zesty. The Cidre just adds a real nice fresh note to this overall dish. It's just an awesome pairing. Thank you so much for watching. We have one more stop on our coastal journey so join me next week for our final episode as I go clamming in Cape Cod.

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