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1
Preheat an oven to 375 degrees F. Season the fillets on both sides with salt and pepper.
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2
Place a large, non-stick saute pan over very high heat.
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3
When hot, add the oil, and swirl to coat bottom of pan.
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4
Brush each fillet (skin-side only) generously with butter.
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5
Place the fish fillets into the hot pan, skin side down, and brown for 2 minutes over high heat.
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6
Place the pan in the oven for 3 minutes.
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7
Serve warm from the oven, with Chive Whipped Potatoes, Truffle Vinaigrette, and Sauteed Shiitakes.
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8
Put the potatoes in a saucepot and cover with cold water.
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9
Add salt and bring to a boil.
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10
Cook the potatoes until tender, about 15 minutes.
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11
Strain the water out of the pot and mash the potatoes with the cream, butter, salt and pepper.
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12
Stir in the chive oil and sliced chives, and serve.
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13
Chive Oil: 1 cup vegetable oil, well chilled 1 bunch fresh chives, sliced into very fine pieces Salt
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14
In a food processor, blend the oil and chives together.
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15
Season to taste with salt.
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16
Reserve the remainder in a plastic squeeze bottle, refrigerated.
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17
Place chicken stock in a saucepan and reduce liquid to 1/2 cup.
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18
Place chopped shallots in a large, stainless steel mixing bowl, pour hot stock over them, and steep for 10 minutes.
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19
Add the vinegar, season to taste, and slowly add the oils, whisking constantly to emulsify.
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20
Set aside until ready to use.
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21
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
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22
Saute the mushrooms in olive oil and butter.
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23
Season with salt and pepper.
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24
Add shallots, garlic, and thyme.
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25
Saute until shallots and garlic turn translucent.
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26
Add the haricots verts, combine and remove from heat.
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27
Stir in the dice tomato and serve.
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28
To serve: mound hot mashed potatoes in center of plate.
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29
Top with 1 wild striped bass fillet, skin side up.
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30
Surround with truffle vinaigrette and shiitakes.
