BYLINES BY SCOTT
LAURENT TOURONDEL’S STRIPED BASS WITH SMOKY TOMATO BUTTER
When asked where he would open a restaurant if he could create any concept anywhere, chef Laurent Tourondel responded: “I already have it—LT Burger in Sag Harbor.”
With his menu as American as the Fourth of July, and inspired by his grandmother’s locavore cooking, this French transplant specifically focuses on local ingredients that celebrate the season. But for Tourondel it’s also about Main Street, good fishing, and great pizza at “Sam’s in East Hampton… people who know Sam will understand,” he says.
Where’s your Hamptons home?
The Springs in East Hampton.
How have Topping Rose House and other eateries from NYC chefs impacted business?
The more variety out East, the better. It’s great that more chefs are opening outposts in the area.
Best fishing out East?
Montauk Point Lighthouse.
Favorite catch of the season?
Nothing beats grilling striped bass.
Biggest catch?
A 120-pound shark from outside Montauk Point.
For those who don’t fish, where should they buy seafood out East?
Gosman’s Dock in Montauk.
Who inspired you to cook?
My grandmother, who used vegetables from the garden and local products from the farm.
What legacy do you want to leave?
Being known for my sense of humor and joie de vivre. 62 Main St., Sag Harbor, 899-4646
STRIPED BASS
with smoky tomato butter, serves 6
For fish:
3 2-lb. whole striped bass
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper
Additional ingredients:
1 cup cherry tomatoes
1 cup hickory wood chips, soaked
2 plum tomatoes, peeled, quartered, seeded
2 sticks (8 oz.) unsalted butter, softened
¼ cup shallots, finely diced
1 tbsp. chives, finely chopped
1 tbsp. lemon juice
3 shallots, peeled and halved lengthwise
¼ cup extra virgin olive oil
½ cup baby basil
1 tsp. lemon juice/p>
Prepare tomato butter, smoked cherry tomatoes, and roasted shallots. Preheat grill to high heat. Brush fish with olive oil and season with salt and pepper. Grill for six to eight minutes on each side. Slice tomato butter into ½-inch slices and place three slices over each fish. Place two roasted shallot halves between butter slices. In a mixing bowl combine smoked cherry tomatoes with the olive oil, baby basil, and lemon juice; season with salt and pepper and scatter evenly over each fish.
Read the Article at Hamptons-Magazine.com HERE.
