Ingredients
- 2 tablespoons canola oil
- 2 - 8 ounce skin on wild Striped Bass fillets
- 3 tablespoons white wine
- 1 tablespoon capers
- 1 teaspoon chopped shallots
- 1 tablespoon butter
- Salt and pepper to taste
- 1 tablespoon chopped parsley
- 1/2 cup heavy cream
- 2 eggs
- 1/4 teaspoon minced garlic
- 1/4 cup cooked salsify, pureed
- Salt and pepper to taste
- 1 bunch asparagus, trimmed and blanched
- 10 ounces Creamer potatoes (approximately 8 potatoes)
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 1 teaspoon chopped parsley
- 1 tablespoon whole butter
Directions
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 the ingredients. Spoon the mixture over the fish once the butter has melted.
Whisk together the heavy cream, eggs, garlic, salsify and salt and pepper 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.
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
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