Striped Bass With Salsify Flan, Asparagus And Oven Roasted Creamer Potatoes

Recipe Ingredients

2 tablespoons	30ml	Canola oil
2		Skin-on wild striped-bass fillets - (8 oz
		Ea)
3 tablespoons	45ml	White wine
1 tablespoon	15ml	Capers
1 teaspoon	5ml	Chopped shallots
1 tablespoon	15ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped parsley
1/2 cup	118ml	Heavy cream
2		Eggs
1/4 teaspoon	1.3ml	Minced garlic
1/4 cup	59ml	Pureed cooked salsify
1		Asparagus - trimmed, blanched
10 oz	284g	Creamer potatoes - (abt 8 potatoes)
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Chopped parsley
1 tablespoon	15ml	Whole butter

Recipe Instructions

In a non-stick pan heat the oil until hot and pan sear the striped bass skin side-down for approximately 1 to 2 minutes or until crisp. Turn and finish cooking on the other side. Remove the fish and pour off the excess oil and deglaze the pan with the white wine and add the remaining ingredients. Spoon the mixture over the fish once the butter has melted.

Whisk together the heavy cream, eggs, garlic, salsify and salt and pepper to taste until well combined. Using 2-ounce or 3-ounce ramekin molds, sprayed with non-stick spray, pour the mixture into the the ramekins. Place the ramekins in a water bath and cover with buttered waxed paper. Bake in a 325 degree oven until ramekins are done. Approximately 20 minutes.

Toss the potatoes with the olive oil, garlic, salt and pepper. Roast in a 450 degree oven for approximately 1/2 hour or until done. Toss with the chopped parsley and whole butter.

This recipe yields 2 servings.

Source:
CHEF DU JOUR - (Show # DJ-9357) - from the TV FOOD NETWORK

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