In a small pot add 1 peeled diced Yukon gold potato over medium heat and cook until tender. Drain the water from the potatoes. To the same pot, add 3 tablespoons olive oil, 1 teaspoon turmeric, and 2 teaspoons Miso paste. Mash together. Season bass with salt and pepper. Spread a layer of mashed potatoes over the bass fillets. Place 1 sage leaf on top. Sprinkle pecorino cheese over the potato layer, reserving 2 tablespoons. Shingle sliced potatoes on each fillet mimicking the scales of a fish. Sprinkle remaining 2 tablespoons of pecorino cheese over each fillet. In a shallow dish, coat the bottom of the fillets with 1/2 cup cornmeal. Transfer to a hot pan, with canola oil, potato side down first. Flip after golden and cover. Over a medium bowl, squeeze the juice from 2 lemons. Add 2 teaspoons pink pepper, and the remaining teaspoon of miso. Add 4 sage leaves cut into chiffonade, the leaves of 1 bunch cilantro and 1/4 cup sweet cooking wine. Whisk to incorporate. Remove fish from the saute pan and transfer to a serving plate. Pour vinaigrette over the fish. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Anthony Ambrose, Ambrosia Restaurant
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