Seared Wild Striped Bass With Sauteed Spring Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WILD STRIPED BASS WITH THYME, SPRING PEAS, 25 YEAR BALSAMIC VINEGAR, AND POTATO PANCAKE



Wild Striped Bass with Thyme, Spring Peas, 25 Year Balsamic Vinegar, and Potato Pancake image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

Salt and freshly ground black pepper
4 striped bass fillets, cut into 4 strips across
Olive oil, for searing
4 each large sprigs thyme
Garlic Potato Pancake, recipe follows
Pea Puree, recipe follows
25 year balsamic vinegar, as a garnish
1/2 pound peas in pod
3 tablespoons extra-virgin olive oil
4 Yukon Gold potatoes
1 bunch chives, sliced in fine rings
4 shallots, peeled and chopped fine
4 cloves garlic, peeled and chopped fine
2 egg whites, whipped into soft peaks
Flour
Olive oil, for sauteing

Steps:

  • Preheat oven to 400 degrees F.
  • In a large saute pan, heat olive oil until almost smoking. Season the fish, and place in the pan, skin side down, to sear. When the skin side is brown, turn the strips over. Add the sprigs to the pan and place in oven to finish cooking 5 more minutes.
  • Meanwhile, arrange 1 large Garlic Potato Pancake just off center on each of 4 dishes. Drizzle the Pea Puree around the potato pancake decoratively. Drizzle the aged balsamic in a contrasting pattern.
  • Take the fish from the oven and place 4 strips of fish leaning on the potato cake. Serve hot.
  • Remove peas from their pods and rinse. In large quantity of salted, boiling water, cook until they loose their crunch. Place in blender and puree. Add ice and extra-virgin olive oil to assist in puree. Season and pass through fine strainer. Reserve in refrigerator until ready to use.
  • Roast the potatoes in a 450 degree F oven until cooked, about 30 minutes. Remove skins and pass the potatoes through a food mill into a bowl. Add the chives, shallots and garlic and mix. Season the mixture, and add two egg whites whipped to soft peaks. Adjust consistency with flour. Form into 4 large pancakes, dredge in flour, and saute in olive oil until golden brown on both sides and heated through.

SEARED WILD STRIPED BASS ON CHIVE WHIPPED POTATOES



Seared Wild Striped Bass on Chive Whipped Potatoes image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 19

6 (6 to 8-ounce) wild striped bass fillets, skin on
1 tablespoon butter, room temperature
Salt and pepper
1 teaspoon vegetable oil
Chive Whipped Potatoes, recipe follows
Truffle Vinaigrette, recipe follows
Sauteed Shiitakes, recipe follows
4 potatoes, peeled and quartered
3/4 cup heavy cream
3 tablespoons unsalted butter
Salt and pepper, to taste
1/4 cup chive oil, recipe follows
1/4 cup diced fresh chives
2 cups chicken stock
1/4 cup finely diced shallot
1/4 cup sherry vinegar
Salt and pepper, to taste
3/4 cup truffle oil
1 cup grapeseed oil

Steps:

  • Preheat an oven to 375 degrees F. Season the fillets on both sides with salt and pepper.
  • Place a large, non-stick saute pan over very high heat. When hot, add the oil, and swirl to coat bottom of pan. Brush each fillet (skin-side only) generously with butter.
  • Place the fish fillets into the hot pan, skin side down, and brown for 2 minutes over high heat. Place the pan in the oven for 3 minutes. Serve warm from the oven, with Chive Whipped Potatoes, Truffle Vinaigrette, and Sauteed Shiitakes.
  • Put the potatoes in a saucepot 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, salt and pepper. Stir in the chive oil and sliced chives, and serve.
  • Chive Oil: 1 cup vegetable oil, well chilled 1 bunch fresh chives, sliced into very fine pieces Salt
  • In a food processor, blend the oil and chives together. Season to taste with salt. Reserve the remainder in a plastic squeeze bottle, refrigerated.
  • Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Place chopped shallots in a large, stainless steel mixing bowl, pour hot stock over them, and steep for 10 minutes. Add the vinegar, season to taste, and slowly add the oils, whisking constantly to emulsify. Set aside until ready to use.
  • Yield: 2 1/2 cups
  • Sauteed Shiitakes: 1 cup thinly sliced shiitakes 2 tablespoons olive oil 1 teaspoon butter Salt and pepper, to taste 2 tablespoons chopped shallots 2 teaspoons chopped garlic 1 teaspoon fresh thyme leaves 1/2 cup haricots verts, blanched 1/4 cup diced and seeded tomato
  • Saute the mushrooms in olive oil and butter. Season with salt and pepper. Add shallots, garlic, and thyme. Saute until shallots and garlic turn translucent. Add the haricots verts, combine and remove from heat. Stir in the dice tomato and serve.
  • To serve: mound hot mashed potatoes in center of plate. Top with 1 wild striped bass fillet, skin side up. Surround with truffle vinaigrette and shiitakes.

More about "seared wild striped bass with sauteed spring vegetables recipes"

SEARED WILD STRIPED BASS WITH MISO BUTTER SAUCE - GREENMARKET …
2 wild stripped bass fillets 3 medium beets 2 carrots 1 T white miso sauce 2 T butter 1 cup chicken stock 1 garlic clove finely diced 1/2 tsp finely diced ginger 1 tsp soy sauce 1 T olive oil …
From greenmarketrecipes.com


SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES
Jul 8, 2020 Ingredients Salt 1 bunch asparagus, snapped where it wants to naturally break 2 cups sugar snap peas, tips and strings removed 1 cup shelled fava beans Extra-virgin olive oil …
From madillrecord.net


RECIPE OF THE WEEK: SEARED WILD... - THE LOCAL CATCH, INC. - FACEBOOK
Jun 4, 2021 Recipe of the Week: Seared Wild Striped Bass with Sauteed Spring Vegetables Try this recipe, courtesy of Food Network's Anne Burrell. Ingredients: Striped Bass fillets Chicken …
From facebook.com


SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES
May 8, 2013 Salt; 1 bunch asparagus, snapped where it wants to naturally break; 2 cups sugar snap peas, tips and strings removed; 1 cup shelled fava beans; Extra-virgin olive oil
From icancookthat.org


SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES
Mar 1, 2010 1/2 cup chicken or vegetable stock 4 (6-ounce) wild striped bass fillets, with skin Preparing the vegetables: Bring a large pot of well-salted water to a boil. Meanwhile, fill a large …
From thecookinthefamily.blogspot.com


WILD STRIPED BASS WITH CHARRED LEEKS AND SQUID VINAIGRETTE RECIPES
Salt: 1 bunch asparagus, snapped where it wants to naturally break: 2 cups sugar snap peas, tips and strings removed: 1 cup shelled fava beans: Extra-virgin olive oil
From tfrecipes.com


HOW TO MAKE ANNE'S SEARED WILD STRIPED BASS WITH SAUTEED …
May 10, 2019 Anne Burrell's technique for perfectly crispy skin on her Seared Wild Striped Bass has us like Watch Anne on #WorstCooks Celebrity Edition > Tomorrow...
From facebook.com


SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES
Four 6-ounce wild striped bass fillets, with skin; 1 bunch asparagus, snapped where it wants to naturally break; 2 cups sugar snap peas, tips and strings removed; 1 cup shelled fava beans; 1 cup morel mushrooms, cleaned and cut …
From punchfork.com


SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES (ANNE …
Rate this Seared Wild Striped Bass with Sauteed Spring Vegetables (Anne Burrell) recipe with salt, 1 bunch asparagus, snapped where it wants to naturally break, 2 cups sugar snap peas, …
From recipeofhealth.com


SEARED STRIPED BASS WITH SAUTEED VEGETABLES
Sep 16, 2013 1/2 cup chicken or vegetable stock. 4 (6-ounce) wild striped bass fillets, with skinDirections. Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with …
From ginnygcapecodcharters.com


TEXOMA FISHING GUIDES INSTRUCTIONS TO “COOK YOUR CATCH”
Seared Wild Striped Bass with Sauteed Spring Vegetables. Recipe courtesy Anne Burrell. Ingredients: • Salt • 1 bunch asparagus, snapped where it wants to naturally break • 2 cups …
From adventuretex.com


HOW TO COOK STRIPED BASS FILLETS RECIPES
Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava …
From tfrecipes.com


SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES RECIPES
Steps: Preheat an oven to 375 degrees F. Season the fillets on both sides with salt and pepper. Place a large, non-stick saute pan over very high heat.
From tfrecipes.com


WILD STRIPED BASS WITH THYME SPRING PEAS 25 YEAR BALSAMIC
Wild Striped Bass With Thyme Spring Peas 25 Year Balsamic Vinegar And Potato Pancake Recipes with ingredients,nutritions,instructions and related recipes. ... SEARED WILD …
From tfrecipes.com


WINE & FOOD WEEK RECIPES: SEARED LONG ISLAND WILD …
Apr 23, 2014 Season the bass with salt and pepper. Sauté the striped bass with oil skin side down. 3. In a sauté pan add some oil, the garlic and shallots sauté until translucent; add the morel mushrooms. 4. Sautees until half way cooked; …
From westchestermagazine.com


ROASTED WILD STRIPED BASS WITH PEPERONATA RECIPES
Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add …
From tfrecipes.com


SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES RECIPE
Discover how to make a delicious Seared Wild Striped Bass with Sauteed Spring Vegetables Recipe . This easy-to-follow recipe will guide you through every step, from preparing the …
From chefsresource.com


Related Search