Weekend Dining: Striped Bass with Petite Lettuce

A perfect recipe to impress that certain somebody

Published February 13, 2011 • Updated on February 20, 2011 at 7:25 am

STRIPED BASS with PETITE LETTUCE

INGREDIENTS:

3lb. Striped Bass per guest (scaled and cleaned)
2 shallots per guest (thinly sliced and tossed with wondra flour and fried until crisp)
1 cup mashed potatoes
1 roasted red pepper per guest (peeled and blended with extra virgin olive oil)

Vegetables, carrots, green beans, turnips all cooked until tender
1/4 lemon juice and 1/4 white wine reduced by 1/2 slowly whisk in 1 cup unsalted butter
Black Winter Truffle (optional)
Frisee Lettuce and petite lettuces

DIRECTIONS:

Sauté Bass skin side down until crisp.
Place potatoes on plate with warmed vegetables and top with crisp Bass.
Toss lettuces with shallots, olive oil and lemon juice and place on fish.
Add a dollop of red pepper purée and sauce.