Seared Farmed Striped Bass
Seared Farmed Striped Bass with Chive Whipped Potatoes, Truffle Vinaigrette and Hen of the Woods MushroomsBy Rick Moonen Serves 6 people
INGREDIENTS:6 6-oz portions of US striped bass 1/2 cup flour 8 oz sweet butter For the potatoes: 5 russet potatoes, peeled and quartered 1 cup heavy cream 6 oz unsalted butter 1/2 chive oil For the truffle vinaigrette: 1/4 cup shallot, peeled and finely diced 2 cups chicken stock 1/4 cup sherry vinegar salt and pepper to taste 3/4 cup truffle oil 1 cup grape seed oil/olive oil blend For the mushrooms: 2 cups cleaned hen of the woods mushrooms 3 tbsp olive oil 1 tsp. butter salt and pepper, to taste 3 tbsp. chopped shallots 1 tbsp. chopped garlic 1 tsp. fresh thyme, leaves only
For the potatoes:
- Put the potatoes in a sauce pot and cover with cold water. Add salt and bring to a boil. Cook the potatoes until tender, about 15 minutes.
- Strain the water out of the pot and mash the potatoes with the cream, butter, and salt and pepper. Stir in the chive oil and keep warm until ready to serve.
For the truffle vinaigrette:
- Place shallots and chicken stock in a saucepan and reduce liquid to 1/2 cup. Add the vinegar and season to taste.
- Place everything into a blender and, with the motor running, add the oils to emulsify. Set over low heat and keep warm until ready to use.
For the mushrooms:
- Sauté the mushrooms in olive oil and butter. Season with salt and pepper.
- Add shallots, garlic and thyme. Sauté until shallots and garlic turn translucent. Keep warm.
For the striped bass:
- Place a large stainless sauté pan over medium high heat.
- Season the striped bass with salt and pepper and dredge the skin side of the fish in the Wondra flour. When the pan is hot, add half of the butter and place the seasoned fish, skin-side down into the pan.
- Lower the heat to medium, and, using a large spoon, begin to baste the fish as it cooks. The butter will begin to brown. Add the remaining butter to the pan as it cooks. This will allow you to have plenty of butter for continuous basting. The meat of the fillet will be cooked after approximately 5 minutes. Flip over the fillet and turn off the heat. Remove and serve.
Photo by avlxyz via Flickr, Creative Commons License