Roasted Striped Bass with Parmesan Potato Gratin, Chanterelles and Blood Orange Juice


Yields: 4 servings


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


  • In a large sauté pan, over high heat, sear the bass filets, skin side down.
  • Once crispy, flip the filets over and finish in oven.
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