Recipe courtesy of Anthony Ambrose
Cape Cod Striper in Yukon Gold Potato Crust, with Miso and Sage Oil
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 305
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 50
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 22
- Sodium
- 697
Ingredients
2 large Yukon gold potatoes
3 tablespoons olive oil
1 teaspoon turmeric
3 teaspoons Miso paste
2 (6-ounce) stripe bass fillets
Salt and pepper to taste
6 sage leaves
1/4 cup pecorino cheese
10 to 15 very thinly sliced potato rounds
1/2 cup cornmeal
3 tablespoons canola oil
2 lemons
2 teaspoons sea salt
2 teaspoons pink peppercorns
1 bunch cilantro
1/4 cup sweet cooking wine
Directions
- 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.