Seared Wild Striped Bass On Chive Whipped Potatoes 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 STRIPED BASS ON CHIVE WHIPPED POTATOES WITH TRUFFLE VINAIGRETTE

Steps:

• Prepare the vinaigrette: Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Pour hot chicken stock over the shallots in a blender and let sit for 3 minutes. Add the vinegar and season to taste. While the stock is still hot, slowly add the oil with the blender on medium speed to emulsify. Add truffle peelings and blend briefly. Keep warm until ready to serve.

STRIPED BASS WITH POTATOES AND OLIVES

Steps:

• Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
• Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.

ROASTED WILD STRIPED BASS

Steps:

• Preheat the oven to 450°F. Remove the stalks from the fennel bulbs; reserve the bulbs for another use. Remove the feathery fronds from the stalks, and reserve for garnish. Using a sharp knife, halve the stalks lengthwise. Arrange the stalks in the bottom of a 9 × 13-inch baking dish; pour the wine over the stalks. Lay the fish fillets on top; drizzle with oil, and season with salt and pepper.
• Cover the pan tightly with foil. Roast until the fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide the fish among serving plates, discarding the fennel stalks. Garnish with reserved fronds.
• Buying fresh fish
• Steaks and fillets: These should smell fresh and have plump, moist flesh that is not discolored. Avoid any with flesh that appears dry and has sections that are separating.
• Whole fish: Look for gills (just under the head) that are bright red, without any brown spots; eyes that are full and clean, not a discolored white or gray; and skin that is shiny, not dull. The flesh should be firm, and the odor should not be fishy.

ROASTED WILD STRIPED BASS

Steps:

• Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; and reserve for garnish. Using a sharp knife, halve stalks lengthwise. Arrange stalks in the bottom of a 9-by-13-inch roasting pan; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper.
• Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fennel fronds.

SAUTEED STRIPED BASS WITH WILD MUSHROOMS

Steps:

• Rinse potato slices under cold running water, drain well and pat dry.
• Heat 2 tablespoons of oil in a large, nonstick skillet over high heat. Add potatoes, salt to taste, and cook until lightly browned on both sides. Remove from skillet; keep warm.
• Add a little more oil to the pan if necessary, and add the cepes and chanterelles. Salt and pepper to taste. Cook over high heat until the mushrooms wilt. Add the shallots, garlic and parsley. Cook for about a minute, stirring gently; then, set aside. Keep warm.
• Dredge the fish in flour, and shake off the excess. Set aside.
• In another large, nonstick skillet, add 4 remaining tablespoons of vegetable oil over medium heat. Add the fillets, and season well. Cook until lightly browned, about 3 or 4 minutes. Reduce the heat to medium, gently flip the fish and cook 3 to 4 minutes more, or until done. Do not overcook. Remove and keep warm.
• Divide the potatoes evenly over four plates in a ring pattern. Place the fish over the center, and put the mushroom mixture over the fish.
• In a saucepan over medium-high heat, melt the butter, and cook, swirling occasionally, until lightly browned. Add lemon juice, then pour lemon butter equally over each serving. Sprinkle with chives and serve.