Wild Striped Bass with Thyme, Spring Peas, 25 Year Balsamic Vinegar, and Potato Pancake

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Salt and freshly ground black pepper
  • 4 striped bass fillets, cut into 4 strips across
  • Olive oil, for searing
  • 4 each large sprigs thyme
  • Garlic Potato Pancake, recipe follows
  • Pea Puree, recipe follows
  • 25 year balsamic vinegar, as a garnish
  • Pea Puree:
  • 1/2 pound peas in pod
  • 3 tablespoons extra-virgin olive oil
  • Garlic Potato Pancakes:
  • 4 Yukon Gold potatoes
  • 1 bunch chives, sliced in fine rings
  • 4 shallots, peeled and chopped fine
  • 4 cloves garlic, peeled and chopped fine
  • 2 egg whites, whipped into soft peaks
  • Flour
  • Olive oil, for sauteing
Directions

Preheat oven to 400 degrees F.

In a large saute pan, heat olive oil until almost smoking. Season the fish, and place in the pan, skin side down, to sear. When the skin side is brown, turn the strips over. Add the sprigs to the pan and place in oven to finish cooking 5 more minutes.

Meanwhile, arrange 1 large Garlic Potato Pancake just off center on each of 4 dishes. Drizzle the Pea Puree around the potato pancake decoratively. Drizzle the aged balsamic in a contrasting pattern.

Take the fish from the oven and place 4 strips of fish leaning on the potato cake. Serve hot.

Remove peas from their pods and rinse. In large quantity of salted, boiling water, cook until they loose their crunch. Place in blender and puree. Add ice and extra-virgin olive oil to assist in puree. Season and pass through fine strainer. Reserve in refrigerator until ready to use.

Roast the potatoes in a 450 degree F oven until cooked, about 30 minutes. Remove skins and pass the potatoes through a food mill into a bowl. Add the chives, shallots and garlic and mix. Season the mixture, and add two egg whites whipped to soft peaks. Adjust consistency with flour. Form into 4 large pancakes, dredge in flour, and saute in olive oil until golden brown on both sides and heated through.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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