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| Roasted Striped Bass with Parmesan Potato Gratin, Chanterelles nd Blood Orange Juice |
| Yields: 4 servings |
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| INGREDIENTS |
4 5-ounce portions of baby striped bass
2 Yukon Gold potatoes, sliced 1/8-inch thick on mandolin
2 C heavy cream
1 C grated Parmesan
1 t fresh thyme
1 T garlic, minced
2 C chanterelles, sautéed in garlic oil
3 blood oranges, juiced
1 1/2 C blood orange purée
2 T red wine vinegar
4 T unsalted butter
to taste salt and pepper
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| METHOD: BASS |
• In a large sauté pan, over high heat, sear the bass fillets, skin
side down.
• Once crispy, flip the fillets over and finish in oven.
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| METHOD: GRATIN |
• In a half sheet tray, layer the potatoes with heavy cream, Parmesan,
thyme, garlic, salt and pepper.
• Cover with aluminum foil and bake at 400 degrees for 35 minutes, or
until fork tender.
• Punch out four 3-inch-diameter circles. Keep warm.
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| TO FINISH |
• Place the potato gratin in the center of a large entrée bowl.
• Place the sautéed chanterelles over the gratin.
• Place the blood orange purée and juice in a small sauce pot
with vinegar.
• Reduce until thickened and slowly whisk in the butter.
• Lay the bass fillets over the chanterelles and spoon the blood orange
sauce around.
• Garnish with fresh chervil.
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