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Potato Scale Striped Bass
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Stock:
3 pounds lobster bodies
1 onion
2 carrots
4 branches celery
1/2 garlic bulb
2 cups white wine
2 gallons water
1 cup tomato pasteCut onions, carrots and celery into chunks. In a stockpot add 2 tablespoons of oil and put on high heat. When the oil is hot put the lobster bodies into the pot and crush. Then add the vegetables and garlic and stir for one minute. Add tomato paste and stir for 2 minutes. Add white wine and let it reduce for 2 minutes or until the alcohol has evaporated. Add water and bring to a boil then simmer for 3 hours. When ready, drain the stock.Sauce:
1 carrot
1 onion
1 fennel head
1 gallon lobster stock
1 cup Irish whiskey
Salt and pepperDice vegetables, saute and deglaze with Irish whiskey and flambe. Add lobster stock to the pot, bring to a boil and simmer for 1 hour. Add salt and pepper to tasteFish:
2 1/2 pounds striped bass
2 potatoes
Salt and pepper
2 tablespoons oilFillet the fish and salt and pepper. Slice potato very thinly (approximately 1/16-inch) starting from the narrow of the potato. Cover the meat side of the fish with the sliced potato, overlapping to resemble scales. In a saute pan, add 2 tablespoons of oil. When hot, add fish potato side down for 2 to 3 minutes until potato gets brown and crisp then turn fish and finish the cooking in the oven for 3 to 4 minutes.
Other Recipes from this Episode
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