Ingredients

4 large ripe tomatoes, stemmed salt and freshly ground pepper 1 tablespoon olive oil For the Shrimp Reduction: 3 tablespoons olive oil 1 pound (50 to 60) shrimp with heads and shells on 4 shallots, thinly sliced 8 cloves garlic, thinly sliced 2 star anise 1 bay leaf 1/4 teaspoon whole peppercorns Pinch of saffron 1 teaspoon tomato paste 2 ounces brandy 2 quarts cold water salt and freshly ground pepper Pinch of cayenne pepper 4 tablespoons unsalted butter, cut into small pieces 6 tablespoons olive oil 1 medium zucchini, seeds removed and thinly sliced on the bias 1 medium yellow squash, seeds removed and thinly sliced on the bias salt and freshly ground pepper 1 red onion, thinly sliced 1 tablespoon red wine vinegar 1 sprig thyme, leaves removed 4 slices brioche 4 tablespoons unsalted butter, melted Four (7-ounce) fillets of wild striped bass

Description

Wild Striped Bass With Zucchini Charlotte And Shrimp Reduction, Recipe

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