Crispy Sea Bass, Yukon Gold Potato Confit, Pancetta, Sweet P

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Yukon Gold potatoes - halved
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Garlic cloves (small)
2 sections		Fresh rosemary
4 cups	948ml	Vegetable oil
1/2 lb	227g / 8oz	Pancetta - thinly sliced
1 cup	62g / 2.2oz	Thinly-sliced Vidalia onions,
		Or other sweet yellow onions
2 cups	474ml	Fresh sweet green peas
4		Striped bass fillets - (4 to 6 oz ea)
1 cup	62g / 2.2oz	Flour
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

Preheat the oven to 250 degrees. Season the potatoes with salt and pepper. Place the potatoes in a small, shallow baking pan. Add the garlic, rosemary and oil. Season with salt and pepper. Cover with foil and bake until tender, about 1 hour. Remove from the oven and cool the potatoes completely in the oil.

Remove the potatoes and garlic from the oil. Reserve 1/4 cup plus 2 tablespoons of the oil. In a large saute pan, over medium heat, add 2 tablespoons of the potato oil. When the oil is hot, add the pancetta. Saute for 2 minutes. Add the onions. Season with salt and pepper. Continue to saute for 2 minutes. Add the peas, confit potatoes and confit garlic. Season with salt and pepper. Continue to saute for 3 to 4 minutes or until hot. Set aside, keeping warm.

Season the fish with salt and pepper. Lightly dredge the fillets in the flour. In a large saute pan, over medium heat, add 1/4 cup of the reserved oil. Pan-fry the fish for 3 to 4 minutes on each side, until the fish is golden and crispy. Remove and drain on paper towels.

To serve: Spoon the potato mixture in the center of each plate. Lay the fish directly on top of the potatoes. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C43) - from the TV FOOD - NETWORK

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