Pan—Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette

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By Thomas Keller

Published 1999

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There’s nothing quite like the meaty quality of striped bass. You can crisp the skin well without overcooking the flesh. The vinaigrette for this dish is made from a reduction of the Artichokes Barigoule liquid, so it’s intense and brilliantly flavored.


Artichoke Ravioli


For the Artichoke Ravioli

Cut 18 slices about 1 inch long from 2 of the artichoke hearts and set aside for the garnish.

Chop enough of the remaining artichoke hearts to make a generous ¾ cup. Mix together with the salt, pepper, and olive oil. Strain all the barigoule braising liquid and reserve.

Place a sheet of pasta dough on a lightly flou