Wild Striped Bass With Thyme, Spring Peas, 25 Year Balsamic Vinegar, And Potato Pancake
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1
Salt4 each
Thyme (large sprigs)450 g
Pea (in pod)3 tbsps
Extra-Virgin Olive Oil1 bunch
Chives (sliced in fine rings)4 cloves
Garlic (peeled and chopped fine)1
FlourDirections:
1
Preheat oven to 400 degrees F
2
In a large saute pan, heat olive oil until almost smoking
3
Season the fish, and place in the pan, skin side down, to sear
4
When the skin side is brown, turn the strips over
5
Add the sprigs to the pan and place in oven to finish cooking 5 more minutes
6
Meanwhile, arrange 1 large Garlic Potato Pancake just off center on each of 4 dishes
7
Drizzle the Pea Puree around the potato pancake decoratively
8
Drizzle the aged balsamic in a contrasting pattern
9
Take the fish from the oven and place 4 strips of fish leaning on the potato cake
10
Serve hot
11
Remove peas from their pods and rinse
12
In large quantity of salted, boiling water, cook until they loose their crunch
13
Place in blender and puree
14
Add ice and extra-virgin olive oil to assist in puree
15
Season and pass through fine strainer
16
Reserve in refrigerator until ready to use
17
Roast the potatoes in a 450 degree F oven until cooked, about 30 minutes
18
Remove skins and pass the potatoes through a food mill into a bowl
19
Add the chives, shallots and garlic and mix
20
Season the mixture, and add two egg whites whipped to soft peaks
21
Adjust consistency with flour
22
Form into 4 large pancakes, dredge in flour, and saute in olive oil until golden brown on both sides and heated through