Striped bass with salsify flan, asparagus and oven roasted
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Canola oil |
| 2 | Skin-on wild striped-bass fillets -; (8 oz | |
| Ea) | ||
| 3 | tablespoons | White wine |
| 1 | tablespoon | Capers |
| 1 | teaspoon | Chopped shallots |
| 1 | tablespoon | Butter |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tablespoon | Chopped parsley |
| ½ | cup | Heavy cream |
| 2 | Eggs | |
| ¼ | teaspoon | Minced garlic |
| ¼ | cup | Pureed cooked salsify |
| 1 | bunch | Asparagus; trimmed, blanched |
| 10 | ounces | Creamer potatoes -; (abt 8 potatoes) |
| 1 | teaspoon | Olive oil |
| 1 | teaspoon | Minced garlic |
| 1 | teaspoon | Chopped parsley |
| 1 | tablespoon | Whole butter |
Directions
In a non-stick pan heat the oil until hot and pan sear the striped bass skin side-down for approximately 1 to 2 minutes or until crisp. Turn and finish cooking on the other side. Remove the fish and pour off the excess oil and deglaze the pan with the white wine and add the remaining ingredients. Spoon the mixture over the fish once the butter has melted.
Whisk together the heavy cream, eggs, garlic, salsify and salt and pepper to taste until well combined. Using 2-ounce or 3-ounce ramekin molds, sprayed with non-stick spray, pour the mixture into the the ramekins. Place the ramekins in a water bath and cover with buttered waxed paper. Bake in a 325 degree oven until ramekins are done. Approximately 20 minutes. Toss the potatoes with the olive oil, garlic, salt and pepper. Roast in a 450 degree oven for approximately ½ hour or until done. Toss with the chopped parsley and whole butter. This recipe yields 2 servings.
Source: "CHEF DU JOUR - (Show # DJ-9357) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-21-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Jim Coleman
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