Pan—Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette

Name: Pan—Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 2 sheets Pasta Dough for ravioli; 1 large egg yolk, beaten for egg wash; Kosher salt and freshly ground black pepper; ¼ cup plus 1 tablespoon extra virgin olive oil; Canola oil; 2 to 3 tablespoons unsalted butter; 6 thick square pieces striped bass fillet (about 3 ounces each), skin on (see On Crisping Skin); 6 sprigs chervil; Basil Oil, in a squeeze bottle; 1 tablespoon chopped Italian parsley; ¼ cup Beurre Monté; 1 teaspoon red wine vinegar; 3 tablespoons Tomato Diamonds; 1 teaspoon sugar; 2 teaspoons unsalted butter; 12 white pearl onions, peeled and trimmed of their root ends; 12 red pearl onions, peeled and trimmed of their root end; 3 cups dry white wine; ½ teaspoon sherry vinegar; ½ cup chopped shallots; ⅓ cup chopped garlic; Reserved braising liquid from Artichokes Barigoule, strained; Kosher salt and freshly ground white pepper; 2 teaspoons olive oil; Pinch of freshly ground black pepper, or to taste; ¼ teaspoon kosher salt; 1 recipe Artichokes Barigoule; 36 carrot batons (sweet bunch carrots cut 1 inch by ¼ inch by ¼ inch); Cornmeal for dusting ravioli

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

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.

Ingredients

Artichoke Ravioli

1 recipe Artichokes Barigoule
¼ teaspoon kosher salt
Pinch

Europe
France
Main course
Pasta
Mediterranean

Method

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