• 2servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, H, C, D, E
MineralsNatrium, Fluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Canola oil

  2. 2 Skin-on wild striped-bass fillets -

  3. 8 oz

  4. Ea)

  5. 3 tablespoons 45ml White wine

  6. 1 tablespoon 15ml Capers

  7. 1 teaspoon 5ml Chopped shallots

  8. 1 tablespoon 15ml Butter

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 1 tablespoon 15ml Chopped parsley

  12. 1/2 cup 118ml Heavy cream

  13. 2 Eggs

  14. 1/4 teaspoon 1 1/3ml Minced garlic

  15. 1/4 cup 59ml Pureed cooked salsify

  16. 1 Asparagus - trimmed, blanched

  17. 10 oz 284g Creamer potatoes - (abt 8 potatoes)

  18. 1 teaspoon 5ml Olive oil

  19. 1 teaspoon 5ml Minced garlic

  20. 1 teaspoon 5ml Chopped parsley

  21. 1 tablespoon 15ml Whole butter

Instructions Jump to Ingredients ↑

  1. In a non-stick pan heat the oil until hot and pan sear the striped bass skin side-down for approximately 1 to 2 minutes or until crisp. Turn and finish cooking on the other side. Remove the fish and pour off the excess oil and deglaze the pan with the white wine and add the remaining ingredients. Spoon the mixture over the fish once the butter has melted.

  2. Whisk together the heavy cream, eggs, garlic, salsify and salt and pepper to taste until well combined. Using 2-ounce or 3-ounce ramekin molds, sprayed with non-stick spray, pour the mixture into the the ramekins. Place the ramekins in a water bath and cover with buttered waxed paper. Bake in a 325 degree oven until ramekins are done. Approximately 20 minutes.

  3. Toss the potatoes with the olive oil, garlic, salt and pepper. Roast in a 450 degree oven for approximately 1/2 hour or until done. Toss with the chopped parsley and whole butter.

  4. This recipe yields 2 servings.


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