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Ingredientes
- 2 lrg Yukon gold potatoes
- 3 Tbsp. Extra virgin olive oil
- 1 tsp Turmeric
- 3 tsp Miso paste
- 2 x Stripe bass fillets, (6-oz) Salt and pepper to taste
- 6 x Sage leaves
- 1/4 c. Pecorino cheese
- 10 x Thinly sliced potato rounds, up to 15
- 1/2 c. Cornmeal
- 3 Tbsp. Canola oil
- 2 x Lemons
- 2 tsp Sea salt
- 2 tsp Pink peppercorns
- 1 bn Cilantro
- 1/4 c. Sweet cooking wine
Direcciones
- In a small pot add in 1 peeled diced Yukon gold potato over medium heat and cook till tender. Drain the water from the potatoes. To the same pot, add in 3 Tbsp. extra virgin olive oil, 1 tsp. turmeric, and 2 tsp. Miso paste. Mash together.
- Season bass with salt and pepper. Spread a layer of mashed potatoes over the bass fillets. Place 1 sage leaf on top. Sprinkle pecorino cheese over the potato layer, reserving 2 Tbsp..
- Shingle sliced potatoes on each fillet mimicking the scales of a fish.
- Sprinkle remaining 2 Tbsp. of percorino cheese over each fillet.
- In a shallow dish, coat the bottom of the fillets with 1/2 c. cornmeal.
- Transfer to a warm pan, with canola oil, potato side down first. Flip after golden brown and cover.
- Over a medium bowl, squeeze the juice from 2 lemons. Add in 2 tsp. pink pepper, and the remaining tsp. of miso. Add in 4 sage leaves cut into chiffonade, the leaves of 1 bunch cilantro and 1/4 c. sweet cooking wine. Whisk to incorporate.
- Remove fish from the saute/fry pan and transfer to a serving plate.
- Pour vinaigrette over the fish. Serve immediately.
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