Seared Wild Striped Bass On Chive Whipped Potatoes

Seared Wild Striped Bass On Chive Whipped Potatoes
Seared Wild Striped Bass On Chive Whipped Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    skin-on wild striped bass fillets (6 to 8 oz ea)

  • 1

    tablespoon butter room temperature

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    teaspoon vegetable oil

  • CHIVE WHIPPED POTATOES:

  • 4

    potatoes peeled, quartered

  • 3/4

    cup heavy cream

  • 3

    tablespoons unsalted butter

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/4

    cup Chive Oil (see below)

  • 1/4

    cup diced fresh chives

  • CHIVE OIL:

  • 1

    cup vegetable oil well chilled

  • 1

    bunch fresh chives sliced into

  • very fine pieces

  • Salt to taste

  • TRUFFLE VINAIGRETTE:

  • 2

    cups chicken stock

  • 1/4

    cup finely-diced shallot

  • 1/4

    cup sherry vinegar

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3/4

    cup truffle oil

  • 1

    cup grapeseed oil

  • SAUTEED SHIITAKES:

  • 1

    cup thinly-sliced shiitakes

  • 2

    tablespoons olive oil

  • 1

    teaspoon butter

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    tablespoons chopped shallots

  • 2

    teaspoons chopped garlic

  • 1

    teaspoon fresh thyme leaves

  • 1/2

    cup haricots verts blanched

  • 1/4

    cup diced seeded tomato

Directions

Preheat an oven to 375 degrees. Season the fillets on both sides with salt and pepper. Place a large, non-stick sauté pan over very high heat. When hot, add the oil, and swirl to coat bottom of pan. Brush each fillet (skin side only) generously with butter. Place the fish fillets into the hot pan, skin-side down, and brown for 2 minutes over high heat. Place the pan in the oven for 3 minutes. Serve warm from the oven, with Chive Whipped Potatoes, Truffle Vinaigrette, and Sautéed Shiitakes. To serve: Mound hot mashed potatoes in center of plate. Top with 1 wild striped bass fillet, skin-side up. Surround with truffle vinaigrette and shiitakes. For the Chive Whipped Potatoes: Put the potatoes in a saucepot and cover with cold water. Add salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Strain the water out of the pot and mash the potatoes with the cream, butter, salt and pepper. Stir in the chive oil and sliced chives, and serve. For the Chive Oil: In a food processor, blend the oil and chives together. Season to taste with salt. Reserve the remainder in a plastic squeeze bottle, refrigerated. For the Truffle Vinaigrette: Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Place chopped shallots in a large, stainless steel mixing bowl, pour hot stock over them, and steep for 10 minutes. Add the vinegar, season to taste, and slowly add the oils, whisking constantly to emulsify. Set aside until ready to use. (Makes 2 1/2 cups) For the Sautéed Shiitakes: Sauté the mushrooms in olive oil and butter. Season with salt and pepper. Add shallots, garlic, and thyme. Sauté until shallots and garlic turn translucent. Add the haricots verts, combine and remove from heat. Stir in the dice tomato and serve. This recipe yields 6 servings.

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