PREP: Mise the recipe ahead of time.

1. Fabricate the leeks:

• Trim away the root end of the leeks and also the dark green stems, leaving only the white and very pale green sections.  Cut a lengthwise slit into each leek, cutting only into the center of the layers.  Rinse the leek under cold running water while gently opening out the layers.  Check carefully for grit between layers.  Squeeze the leeks closed, and then cut them on the diagonal into pieces 3-inches in length. 
• Choose a length of leek with some green color and coarse-chop it.  If necessary, chop some more leek to achieve a total about ½ c.

2. Make the leek purée:

• Place the chopped leek in a small saucepan with the step 2 butter, water, and some salt.  Bring to the simmer, cover the pan, and cook for about 10 minutes until the leek is soft.
• Uncover and continue cooking, stirring often, for about 4 minutes until the liquid in the pan reduces to a film on the bottom of the pan.  Watch carefully; don’t allow the leek to sizzle and begin to brown.
• Cool the leek to room temperature.
• Place the leek and its liquid in a wet-dry electric spice grinder or small blender and purée it smooth.
• If prepping ahead, scrape the purée into a container.

3. Par-cook and peel the potatoes:

• Place the potatoes in a saucepan, cover with water, and bring to the simmer.  Cook about 8 minutes, depending on the size of the potatoes, until almost tender.  A knife inserted into a potato should meet with just a little resistance.
• Drain the potatoes and run cold water over them until cool enough to handle.  Blot dry with paper towels.
• Peel the potatoes.
• If prepping ahead, place in a plastic bag.

4. Fabricate the remaining vegetables:

• Trim off the stem ends of the green beans.
• Trim off the carrot tops, leaving about ½ inch of the stems.  Peel the carrots.  Use a paring knife to trim and scrape away any discoloration near the stems.
• If prepping ahead, place all of the vegetables (including the raw leeks) in a plastic bag with a folded paper towel in the bottom.

5. Prep the sauce ingredients:

• Use a swivel peeler to remove 2 strips of the yellow zest from the lemon.  Mince the zest, and place it in a container.
• Squeeze the juice of the lemon and add it to the container.
• Cut the step 5 butter into ½-inch cubes, place in a container, and keep refrigerated.

6. Portion, trim, and pin the striped bass:

• If you purchased skin-on bass, remove the skin.  To learn how to professionally skin a  fish fillet, use the link in the lesson section of this recipe to access a tutorial video.
• If necessary, cut the striped bass into the required number of fillet portions.  Trim away any remaining skin, connective tissue, or ragged edges.
• Run your fingers over the flesh of each fillet portion to detect any pin bones (tiny, flexible filaments usually found near the midsection of a fillet).  If you feel any, use kitchen tweezers or sanitized needle-nose pliers to remove them.  To prevent ripping the flesh, pull them out in the direction to which they point, not up or backward. 
• If prepping ahead, place the fillets in a container with a folded paper towel in the bottom.

HOLD: Refrigerate the striped bass up to 2 days; refrigerate the remaining ingredients up to 4 days.

COOK! Finish and plate your dinner.

7. Start the vegetable ragôut:

• Place the step 7 butter in a nonstick sauté pan large enough to hold all the vegetables, and having a tight-fitting lid.  Over medium heat, melt the butter but don’t let it brown.
• Add the leeks, carrots, green beans, and some salt.  Gently turn the vegetables in the butter until evenly coated with it.
• Add the step 7 water, cover the pan, and sweat the vegetables at a gentle simmer about 12 minutes until tender.   When finished cooking, the vegetables should be tender but not soft, and there should be about ⅔ c water left in the bottom of the pan.
• Using the lid to hold back the vegetables, pour the vegetable cooking water into a small sauté pan.
• Cover the vegetables and hold in a warm place.

8. Fabricate the herbs:

• Mince the parsley, strip the thyme leaves from the stems, and cut the chives into fine rounds. 
• Mix the herbs together.

9. Pan-sear the striped bass:

• Judge the thickness of the bass fillets at their thickest point.  Using the rule of 10 minutes per inch of thickness, estimate the total required cooking time.
• Place a sauté pan over high heat until very hot.  Blot the bass dry on paper towels. 
• Add the canola oil to the pan and swirl to coat the bottom and a little way up the sides.
• Season the slightly convex, matte-finish presentation side of the fillets with some of the step 9 salt, and then place them in the pan presentation-side-down.  Lower the heat to medium and sauté for a little longer than half of the required cooking time.  Don’t try to move the fillets until they brown and release from the pan.
• Season the tops of the fillets with salt and then turn them over.  Sauté for the remaining cooking time.  Insert a paring knife into the fillets and peek at the centers, which should be still slightly translucent.  Hold warm.

10. Reheat the potatoes:

• Place the potatoes in a microwave-proof container, cover, and place in a microwave oven.
• Microwave for about 2 minutes until hot.

11. Make the sauce:

• Place the sauté pan of vegetable cooking water over high heat and reduce by half.
• Add the leek purée and the lemon juice/zest mixture.  Stir to combine.
• Over low heat, stir in the step 5 butter to create an emulsion.  If necessary, remove from heat so the sauce doesn’t get too hot and break.
• Evaluate the sauce for salt and lemon, and adjust if necessary.

12. Plate:

• Use tongs to arrange 4 potatoes in the back right area of a shallow pasta bowl or plate.
• Use tongs to arrange the vegetables in the left front, ensuring equal portions of each vegetable.
• Use tongs and a fish spatula to prop a bass fillet against the potatoes to the right of the vegetables.
• Use a plating spoon to nap the sauce overtop the bass and vegetables.
• Sprinkle a diagonal line of mixed herbs across the plates.