Weekend Dining: Striped Bass with Petite Lettuce - NBC Southern California

Weekend Dining: Striped Bass with Petite Lettuce

A perfect recipe to impress that certain somebody



    Weekend Dining: Striped Bass with Petite Lettuce
    Getty Images
    NEW YORK - FEBRUARY 01: A culinary student rushes through the kitchen with greens during a class for aspiring professional chefs at The Institute of Culinary Education in New York City February 1, 2007 in New York City. A boom in all things food, including the popularity of television chefs and cooking shows, is increasing demand for cooking classes for amateurs and aspiring professionals alike. Brian Aronowitz, who works at ICE, says that enrollment for all classes is up, and that the famous cooking school is 24 hour a day facility, with classes, cooking shows, and clean up going on around the clock. "Cooking is the new post-grad type of career," Aronowitz says. (Photo by Chris Hondros/Getty Images)



    • 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



    1. Sauté Bass skin side down until crisp.

    2. Place potatoes on plate with warmed vegetables and top with crisp Bass.

    3. Toss lettuces with shallots, olive oil and lemon juice and place on fish.

    4. Add a dollop of red pepper purée and sauce.