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

Name: Wild Striped Bass with Thyme, Spring Peas, 25 Year Balsamic Vinegar, and Potato Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400 degrees F.
2
In a large saute pan, heat olive oil until almost smoking.
3
Season the fish, and place in the pan, skin side down, to sear.
4
When the skin side is brown, turn the strips over.
5
Add the sprigs to the pan and place in oven to finish cooking 5 more minutes.
6
Meanwhile, arrange 1 large Garlic Potato Pancake just off center on each of 4 dishes.
7
Drizzle the Pea Puree around the potato pancake decoratively.
8
Drizzle the aged balsamic in a contrasting pattern.
9
Take the fish from the oven and place 4 strips of fish leaning on the potato cake.
10
Serve hot.
11
Remove peas from their pods and rinse.
12
In large quantity of salted, boiling water, cook until they loose their crunch.
13
Place in blender and puree.
14
Add ice and extra-virgin olive oil to assist in puree.
15
Season and pass through fine strainer.
16
Reserve in refrigerator until ready to use.
17
Roast the potatoes in a 450 degree F oven until cooked, about 30 minutes.
18
Remove skins and pass the potatoes through a food mill into a bowl.
19
Add the chives, shallots and garlic and mix.
20
Season the mixture, and add two egg whites whipped to soft peaks.
21
Adjust consistency with flour.
22
Form into 4 large pancakes, dredge in flour, and saute in olive oil until golden brown on both sides and heated through.
23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
24
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salt and freshly ground black pepper, 4 striped bass fillets, cut into 4 strips across, Olive oil, for searing, 4 each large sprigs thyme, and more.

Yes, Wild Striped Bass with Thyme, Spring Peas, 25 Year Balsamic Vinegar, and Potato Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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

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