Striped Bass With Salsify Flan, Asparagus And Oven Roasted Creamer Potatoes
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Canola Oil3 tbsps
White Wine1 tbsp
Capers1 tsp
Shallot (chopped)1 tbsp
Butter (whole)1
Salt1 tsp
Parsley (chopped)1 cup
Heavy Cream2
Eggs1 tsp
Garlic (minced)1 cup
Salsify (cooked, pureed)1 bunch
Asparagus (trimmed and blanched)1 tsp
Olive OilDirections:
1
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
2
Turn and finish cooking on the other side
3
Remove the fish and pour off the excess oil and deglaze the pan with the white wine and add the remaining the ingredients
4
Spoon the mixture over the fish once the butter has melted
5
Whisk together the heavy cream, eggs, garlic, salsify and salt and pepper until well combined
6
Using 2-ounce or 3-ounce ramekin molds, sprayed with non-stick spray, pour the mixture into the the ramekins
7
Place the ramekins in a water bath and cover with buttered waxed paper
8
Bake in a 325 degree oven until ramekins are done
9
Approximately 20 minutes
10
Toss the potatoes with the olive oil, garlic, salt and pepper
11
Roast in a 450 degree oven for approximately 1/2 hour or until done
12
Toss with the chopped parsley and whole butter