Pan-seared Striped Bass with Potato Crust Scales with a Vegetable Brunoise Lobster Sauce and Sautéed Spinach


4 Servings


2 whole striped bass (approx. 3 lbs. ea., filleted into 4 portions)
2 cloves garlic
1 large stalk fennel
2 C lobster stock
1 carrot, peeled
olive oil
1/2 C Powers Irish whiskey
I portion spinach
1 medium potato

Method: Bass

  • Season the fillet of striped bass with salt and pepper on both sides.
  • Thin slice across a medium sized potato and arrange the slices in an overlapping pattern carefully over the fish to appear as scales.
  • Sauté the fish scales down over medium heat for 4 minutes; the potato should be lightly browned.
  • Turn the fish carefully and finish in a high heat oven for 2-4 minutes.
  • 123 Chestnut Street, Philadelphia, PA, 19106