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Grilled Striped Bass With Lobster Mushrooms, Fingerlings


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  • 6 striped bass fillets - (6 oz ea)
  • 2 pounds lobster mushrooms brushed, sliced
  • 1 pound fingerling potatoes washed, quartered
  • lengthwise and boiled
  • 2 bunches upland cress or watercress
  • 1 tablespoon finely-chopped shallots
  • 4 ounces chicken stock
  • 4 ounces veal demi
  • 2 tablespoons chopped Italian parsley
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 lobster - (abt 1 1/2 lbs) poached, meat
  • removed and dice
  • 1 cup tomato concasse (blanch, peel, remove seeds and dice)
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped lemon thyme
  • 1 tablespoon chopped Italian parsley
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped garlic
  • 2 ounces lemon juice-fresh
  • 6 ounces grapeseed oil or other natural oil
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

Mix all vinaigrette items and allow the flavors to marry for 30 minutes before serving. Brush mushrooms clean and slice. Saute mushrooms for 15 minutes in olive oil over medium heat. Add shallots and saute until translucent. Add potatoes and chicken stock and season to taste. When ready to serve add parsley.

Brush fish with oil, season with salt and pepper and grill over wood fire.

Place potatoes and mushrooms in center of plate. Add veal demi to chicken stock and reduce to nape consistency. Drizzle sauce over potatoes and around plate. Place fish on top. Nap fish with 2 ounces lobster vinaigrette and garnish with upland cress around fish and drizzle vinaigrette around plate.

This recipe yields 6 servings.

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