More foodie intel to make your weekend on the Island all the more delicious, darlings! We chatted up Jennifer Oz LeRoy, food and beverage director at The Seawater Grill at Gurney’s Montauk Resort & Seawater Spa, located at 290 Old Montauk Highway. She’s got some stellar resto credentials (ever heard of Tavern on the Green or the Russian Tea Room?) and she’s now bringing some serious gastronomic cachet to The End…
Which Seawater Grill dish do you adore?
The burrata: it’s a feast for the eyes and tummy.
What’s your fave room service order?
The truffle mac ‘n cheese, for sure!
On an average day at Gurney’s, what do you usually eat?
I always start out the day with a Suja juice, lunch is usually the Oz sushi roll, and for dinner I love executive chef Seth Levine’s fresh local striped bass.
Did you ever come to Montauk with your parents?
Yes with my mother, Kay LeRoy. We’d go to Gosman’s—and my prom was at Gurney’s!
PLUS! Chef Levine shares his striped bass recipe…
Ingredients:
2 Six Ounce portions of striped bass (skin on)
3 ears of fresh corn on the cob
2 cups cream
1 small shallot
Salt and white pepper to taste
2 tablespoons Olive oil
1 tablespoon butter
Preparation Instructions:
Start by slicing the fresh corn off the cob, leaving it as whole as possible. Cut the cobs in small pieces. Cut corn cobs in smaller pieces.
In small sauce pot, add cream and leftover corn cobs. On medium heat, simmer until cream has reduced to half.
Strain through cheesecloth.
Return to heat and salt to taste.
This sauce should be the consistency of chowder broth.
Heat oven to 350 degrees.
In an all-metal skillet, add olive oil and butter. Make sure skillet is hot.
Lightly score the skin of the bass with a sharp knife, only through the skin.
Place fish skin side down away from you in hot pan. Cook for 3-4 minutes.
Flip and place entire pan in oven for additional 3 minutes.
In a small skillet, add fresh shucked corn kernels and a small tab of butter. Cook on medium for 1-2 minutes.
Plate the dish by pouring a small amount of sauce on plate.
Remove fish from oven and pat until it is dry of oil using a clean paper towel.
Place fish down and spoon corn kernels on top.
