Potato Scale Striped Bass

1. 1

   Cut onions, carrots and celery into chunks.

2. 2

   In a stockpot add 2 tablespoons of oil and put on high heat.

3. 3

   When the oil is hot put the lobster bodies into the pot and crush.

4. 4

   Then add the vegetables and garlic and stir for one minute.

5. 5

   Add tomato paste and stir for 2 minutes.

6. 6

   Add white wine and let it reduce for 2 minutes or until the alcohol has evaporated.

7. 7

   Add water and bring to a boil then simmer for 3 hours.

8. 8

   When ready, drain the stock.

9. 9

   Dice vegetables, saute and deglaze with Irish whiskey and flambe.

10. 10

    Add lobster stock to the pot, bring to a boil and simmer for 1 hour.

11. 11

    Add salt and pepper to taste

12. 12

    Fillet the fish and salt and pepper.

13. 13

    Slice potato very thinly (approximately 1/16-inch) starting from the narrow of the potato.

14. 14

    Cover the meat side of the fish with the sliced potato, overlapping to resemble scales.

15. 15

    In a saute pan, add 2 tablespoons of oil.

16. 16

    When hot, add fish potato side down for 2 to 3 minutes until potato gets brown and crisp then turn fish and finish the cooking in the oven for 3 to 4 minutes.

* Per serving · 4 servings · Values may vary.