Cape Cod Striper In Yukon Gold Potato Crust, With Miso An Recipe

1. 1

   In a small pot add in 1 peeled diced Yukon gold potato over medium heat and cook till tender.

2. 2

   Drain the water from the potatoes.

3. 3

   To the same pot, add in 3 Tbsp.

4. 4

   extra virgin olive oil, 1 tsp.

5. 5

   turmeric, and 2 tsp.

6. 6

   Miso paste.

7. 7

   Mash together.

8. 8

   Season bass with salt and pepper.

9. 9

   Spread a layer of mashed potatoes over the bass fillets.

10. 10

    Place 1 sage leaf on top.

11. 11

    Sprinkle pecorino cheese over the potato layer, reserving 2 Tbsp..

12. 12

    Shingle sliced potatoes on each fillet mimicking the scales of a fish.

13. 13

    Sprinkle remaining 2 Tbsp.

14. 14

    of percorino cheese over each fillet.

15. 15

    In a shallow dish, coat the bottom of the fillets with 1/2 c. cornmeal.

16. 16

    Transfer to a warm pan, with canola oil, potato side down first.

17. 17

    Flip after golden brown and cover.

18. 18

    Over a medium bowl, squeeze the juice from 2 lemons.

19. 19

    Add in 2 tsp.

20. 20

    pink pepper, and the remaining tsp.

21. 21

    of miso.

22. 22

    Add in 4 sage leaves cut into chiffonade, the leaves of 1 bunch cilantro and 1/4 c. sweet cooking wine.

23. 23

    Whisk to incorporate.

24. 24

    Remove fish from the saute/fry pan and transfer to a serving plate.

25. 25

    Pour vinaigrette over the fish.

26. 26

    Serve immediately.

27. 27

    16

* Per serving · 4 servings · Values may vary.

No additional tips available.