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Recipe courtesy of Todd Mitgang

Plancha Grilled Striped Bass with Creamed Kale, Blanched Garlic Puree and Wheat Berries with Tomato Puree

  • Level: Advanced
  • Total: 2 hr 45 min
  • Prep: 45 min
  • Cook: 2 hr
  • Yield: 1 serving
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Wheat Berries: 

1/2 cup wheat berries

1 tablespoon coarsely chopped fresh chives

1 tablespoon coarsely chopped fresh parsley

Blanched Garlic Puree:

30 cloves garlic, peeled and trimmed

2 to 3 cups clam stock, homemade or store bought

1/4 cup local honey


Striped Bass:

1 thick 6-ounce striped bass fillet, skin on

1/4 cup fresh parsley leaves

3 sprigs fresh lemon thyme

3 sprigs fresh thyme

1 Meyer lemon, thinly sliced

1 shallot, sliced


2 tablespoons extra-virgin olive oil

Tomato Puree:

1/4 cup extra-virgin olive oil

1 heaping tablespoon Dijon mustard

1 teaspoon freshly grated ginger

3 plum tomatoes, cored and coarsely chopped 

1 Meyer lemon, zested and juiced

1 Meyer lemon, zested and juiced 

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

Creamed Kale:

2 tablespoons olive oil

1/4 cup sliced leeks, washed

1 tablespoon minced shallot

1 teaspoon minced garlic

1 bunch kale, stems removed and leaves shredded

1 bunch kale, stems removed and leaves shredded 

1/4 cup chicken stock

1/2 cup heavy cream


For plating:

1 cherrystone clam

Fried crispy kale (chiffonade, fried in oil and seasoned with salt)

Fried crispy kale (chiffonade, fried in oil and seasoned with salt) 

Chile oil, store bought or homemade

Micro greens


  1. For the wheat berries: Place the wheat berries in a saucepan. Cover with 4 quarts water and keep over low heat until the wheat berries soften and burst, about 2 hours. For the blanched garlic puree: In a medium skillet over medium-high heat, add the garlic, clam stock and honey. Bring to a boil and allow to cook until the garlic softens, about 30 minutes. Remove from the heat, put the garlic into a food processor and puree, adding some of the stock as needed in 1 tablespoon increments. Taste and season as needed. If desired, pass the puree through a fine mesh strainer and set aside until ready to serve.
  2. For the striped bass: Put the fish into a container and add the parsley, lemon thyme, thyme, lemons and shallots. Cover and set aside for 20 minutes or up to 2 hours in the refrigerator.
  3. For the tomato puree: Place the olive oil, mustard, ginger, tomatoes, and lemon zest and juice into a blender and process until smooth. Taste and adjust seasoning as needed. Set aside until ready to serve.
  4. For the creamed kale: Place a medium skillet over medium-high heat and add the oil. Once heated, add the leeks, shallots and garlic and saute until slightly translucent, 2 to 3 minutes. Add the sliced kale and toss to combine. Add the chicken stock and allow the kale to cook down slightly, about 5 minutes. Add the cream and cook until reduced slightly, another 2 minutes. Remove from the heat and place into a food processor. Process until pureed (or until desired consistency). Taste and season as needed. Keep warm until service.
  5. When ready to grill, preheat a griddle (la plancha) over medium-high heat and the oven to about 400 degrees F. Remove the fish from the marinade and sprinkle with salt. Heat the oil on the griddle, and when hot, place the fish on the griddle, skin-side down, and sear. Do not move the fish. Allow it to sear until the skin is crispy and allows you to remove it from the griddle, 4 to 5 minutes. Put into an oven-safe dish, skin-side up, and place into the oven to finish cooking through, another 3 to 5 minutes. Cook time will vary here depending upon the thickness of the fillet - keep an eye out. Drain the wheat berries of any water and toss with 2 to 3 tablespoons tomato puree and the chives and parsley. Taste and season if needed. For plating: Place 1 cherrystone clam either on a grill or on the griddle over high heat and cook until opened, about 2 minutes. Meanwhile, spoon 1 tablespoon garlic puree on the plate. Top with the wheat berries, creamed kale and grilled striped bass. Serve the clam alongside. Garnish the plate with fried crispy kale, chile oil and micro greens if desired. 

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