Ingredients Jump to Instructions ↓

  1. 6 Skin-on wild striped bass fillets - (6 to 8 oz ea)

  2. 1 tablespoon 15ml Butter - room temperature

  3. 1 teaspoon 5ml Vegetable oil

  4. Chive Whipped Potatoes

  5. 4 Potatoes - peeled, quartered

  6. 3/4 cup 177ml Heavy cream

  7. 3 tablespoons 45ml Unsalted butter

  8. 1/4 cup 59ml Chive Oil - (see below)

  9. 1/4 cup 36g / 1 1/3oz Diced fresh chives

  10. Chive Oil

  11. 1 cup 237ml Vegetable oil - well chilled

  12. 1 Fresh chives - sliced into Very fine pieces Salt - to taste

  13. Truffle Vinaigrette

  14. 2 cups 474ml Chicken stock

  15. 1/4 cup 36g / 1 1/3oz Finely-diced shallot

  16. 1/4 cup 59ml Sherry vinegar

  17. 3/4 cup 177ml Truffle oil

  18. 1 cup 237ml Grapeseed oil

  19. Sauteed Shiitakes

  20. 1 cup 237ml Thinly-sliced shiitakes

  21. 2 tablespoons 30ml Olive oil

  22. 1 teaspoon 5ml Butter

  23. Salt - to taste

  24. Freshly-ground black pepper - to taste

  25. 2 tablespoons 30ml Chopped shallots

  26. 2 teaspoons 10ml Chopped garlic

  27. 1 teaspoon 5ml Fresh thyme leaves

  28. 1/2 cup 118ml Haricots verts - blanched

  29. 1/4 cup 15g / 1/2oz Diced seeded tomato

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 375 degrees. Season the fillets on both sides with salt and pepper.

  2. 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.

  3. Place the pan in the oven for 3 minutes. Serve warm from the oven, with Chive Whipped Potatoes, Truffle Vinaigrette, and Sauteed Shiitakes.

  4. 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.

  5. For the Chive Whipped Potatoes: 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.

  6. For the Chive Oil: In a food processor, blend the oil and chives together. Season to taste with salt. Reserve the remainder in a plastic squeeze bottle, refrigerated.

  7. For the Truffle Vinaigrette: 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. (Makes 2 1/2 cups)

  8. For the Sauteed Shiitakes: 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.

  9. This recipe yields 6 servings.


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