RECIPES

4  6-oz FILETS OF STRIPED BASS, SKIN ON, PIN BONES AND SCALES REMOVED (preferably thinner filets, approximately ½-1 inch thick)
1 cup CARAMELIZED CIPOLINNI ONIONS
2 BABY ARTICHOKES (HALVED), CLEANED AND BRAISED, OR CANNED
8 oz PORCINI MUSHROOMS (IF YOU CANNOT FIND FRESH, USE DRIED MUSHROOMS THAT HAVE BEEN SOAKED IN HOT WATER)
1 ½ cup CHIANTI WINE
2 WHOLE SHALLOTS, ROUGHLY CHOPPED
1 GRANNY SMITH APPLE, CUT INTO HUNKS
1 STALK CELERY
6 T UNSALTED BUTTER
5 CHIVES, CUT INTO 2-INCH PIECES
1 T CHERVIL, LEAVES ONLY
1 T TARRAGON, LEAVES ONLY
EXTRA VIRGIN OLIVE OIL
4 THIN SLICES PANCETTA COOKED ON A TRAY IN THE OVEN AT 350° FOR APPROXIMATELY 10 MINUTES, OR UNTIL CRISPY

Place wine, shallots, and apple in small sauce pan, on high heat; reduce liquid by ¾.  Strain sauce, season with salt and pepper and return to burner on high heat.  Add butter and cook until melted into the sauce (swirl the pan periodically to incorporate the butter). 
Once butter is melted and blended into the sauce, turn off heat. 
(If the sauce is left on the burner too long, the sauce will separate.)

In an oven-proof pan, place the 4 artichoke halves, porcini mushrooms and caramelized cipolinni onions
with 1 tsp minced shallot and extra virgin olive oil.  Season with salt and pepper.  Put pan in oven on 400°. 

While vegetables are cooking, get a sauté pan hot. 
Add a small amount of olive oil and sear seasoned bass filets, skin-side down.  Reduce heat to low, cover and cook for 2-3 minutes.  Uncover and turn filets over.  The skins should be golden brown.  Return heat to high and continue cooking (uncovered) until filets are cooked through (another 2-3 minutes). 

Pour a small amount of sauce in each place, divide vegetables from oven evenly, place bass on top of vegetables. 
Garnish with a salad of the herbs (chives, chervil, tarragon, extra virgin olive oil) and one pancetta crisp.