Seared Striped Bass On Chive Whipped Potatoes With Truffle Vinaigrette Recipes

SEARED WILD STRIPED BASS ON CHIVE WHIPPED POTATOES WITH TRUFFLE VINAIGRETTE AND SHIITAKE MUSHROOMS

Steps:

• To make the vinaigrette: Heat the chicken stock in a saucepan set over high heat until the liquid reduces in volume to about 1/2 cup. Place the shallots into a large stainless steel mixing bowl and pour the hot stock over them. Steep for 10 minutes. Add the vinegar, season with salt and pepper to taste and slowly add the oil, whisking constantly until completely blended. Stir in truffle peelings, if you are using them. Set aside until ready to serve. (This recipe makes 2 1/4 cups. Leftover vinaigrette can be refrigerated for several weeks.) To make the mashed potatoes and chive oil: Place the potatoes into a saucepan and cover with cold water. Add a dash of salt and bring to a boil over high heat. Cook for 15 minutes, or until tender. Meanwhile, make the chive oil by blending oil and chives in a food processor until puréed. Season to taste with salt. (Any leftover can be refrigerated for 1 week.) When tender, drain the potatoes and mash with cream, butter, salt and pepper. Stir in 1/4 cup chive oil and diced chives and keep warm until ready to serve. To make the shiitake mushrooms: Heat a pot of water to a rolling boil, add the haricot verts and a dash of salt and boil for about 90 seconds, until tender crisp. Prepare a bowl of ice water. Drain the haricot verts and plunge into ice water for 30 seconds. Drain again and set aside. In a frying pan set over medium-high heat, melt the butter in the olive oil. Add the shiitakes, season with salt and pepper and cook for about 2 minutes, until the mushrooms are softened and lightly browned. Add the shallots, garlic and thyme and continue cooking for about 2 minutes, until shallots and garlic are soft and translucent. Add the haricots verts, toss to combine and remove from heat. Stir in the diced tomato. Keep warm until ready to serve. To make the shoestring potatoes: heat the oil in a skillet set over low heat, until it reaches 350F. Add the potatoes in a single layer, working in batches if necessary, and cook, stirring frequently, until the potatoes are crispy and beginning to brown. Remove from the oil with a slotted spoon, place on paper towels to drain and season with salt to taste. Set aside until ready to serve. To prepare the bass: Preheat the oven to 375F. Brush bass fillets generously with butter, skin-side only. Score the skin lightly with a sharp knife to keep it from curling. Heat a large nonstick ovenproof skillet over very high heat. When a drop of water sizzles in the bottom of the skillet, add the oil and swirl to coat. Place fillets into the hot pan, skin-side down in a single layer, and cook for 2 minutes, until browned. Place the skillet into the oven and bake for 3 minutes. To serve, mound equal portions of hot chive whipped potatoes in the center of each of six serving plates. Top each with one fillet, skin-side up. Surround each with truffle vinaigrette and shiitake mushrooms and if you've made them, scatter the shoestring potatoes around the plate.

SEARED WILD STRIPED BASS ON CHIVE WHIPPED POTATOES

Steps:

• Preheat an oven to 375 degrees F. Season the fillets on both sides with salt and pepper.
• Place a large, non-stick saute pan over very high heat. When hot, add the oil, and swirl to coat bottom of pan. Brush each fillet (skin-side only) generously with butter.
• Place the fish fillets into the hot pan, skin side down, and brown for 2 minutes over high heat. Place the pan in the oven for 3 minutes. Serve warm from the oven, with Chive Whipped Potatoes, Truffle Vinaigrette, and Sauteed Shiitakes.
• Put the potatoes in a saucepot and cover with cold water. Add salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Strain the water out of the pot and mash the potatoes with the cream, butter, salt and pepper. Stir in the chive oil and sliced chives, and serve.
• Chive Oil: 1 cup vegetable oil, well chilled 1 bunch fresh chives, sliced into very fine pieces Salt
• In a food processor, blend the oil and chives together. Season to taste with salt. Reserve the remainder in a plastic squeeze bottle, refrigerated.
• Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Place chopped shallots in a large, stainless steel mixing bowl, pour hot stock over them, and steep for 10 minutes. Add the vinegar, season to taste, and slowly add the oils, whisking constantly to emulsify. Set aside until ready to use.
• Yield: 2 1/2 cups
• Sauteed Shiitakes: 1 cup thinly sliced shiitakes 2 tablespoons olive oil 1 teaspoon butter Salt and pepper, to taste 2 tablespoons chopped shallots 2 teaspoons chopped garlic 1 teaspoon fresh thyme leaves 1/2 cup haricots verts, blanched 1/4 cup diced and seeded tomato
• Saute the mushrooms in olive oil and butter. Season with salt and pepper. Add shallots, garlic, and thyme. Saute until shallots and garlic turn translucent. Add the haricots verts, combine and remove from heat. Stir in the dice tomato and serve.
• To serve: mound hot mashed potatoes in center of plate. Top with 1 wild striped bass fillet, skin side up. Surround with truffle vinaigrette and shiitakes.

CHIVE MASHED POTATOES

Steps:

• Boil potatoes in salted water for 15-25 munites, or until tender when pierced. Drain, return them to the pot, and dry over medium heat for 1 minute to evaporate excess water.
• Off heat, mash potatoes in the pot; add butter, milk, chives and seasoning.

ROASTED STRIPED BASS WITH CHIVE AND SOUR CREAM SAUCE

Steps:

• Make sauce:
• Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
• Prepare fish:
• Preheat oven to 450°F.
• Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
• Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
• Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
• *Available at farmers markets.

POTATO-WRAPPED STRIPED SEA BASS

Steps:

• Season fillets with salt, pepper and thyme. Square off each side of the potatoes and slice paper thin.
• Toss potato slices with melted butter and a pinch of salt.
• Wrap each filet with buttered potato slices. Place on a lined sheet pan, seam side down and chill.
• When set, sauté until golden brown.

MASHED POTATOES WITH CHIVES

Steps:

• Peel the potatoes and cut them into 2-inch cubes.
• Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
• Meanwhile, heat the milk until it is hot.
• Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.