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Receta Crispy Striped Bass With Sauteed Baby Morels And A Watercress Sauce
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Ingredientes
- 2 c. fish or possibly chicken stock hot
- 1 Tbsp. Dijon mustard
- 2 bn watercress cleaned
- 1/4 c. parsley sprigs Salt to taste Freshly-grnd black pepper to taste
- 1 c. small-diced potatoes
- 5 Tbsp. extra virgin olive oil
- 2 Tbsp. chopped shallots
- 2 tsp minced garlic
- 1 lb fresh baby morel mushrooms
- 4 x striped bass fillets - (abt 6 ounce ea) skin on
- 1 Tbsp. snipped chives 1/2" long
Direcciones
- Preheat the fryer.
- In a blender, combine the stock, mustard, watercress and parsley. Puree till smooth. Season with salt and pepper. Strain the sauce through a fine mesh strainer. Pour into a saucepan and place over low heat, keep hot.
- Fry the potatoes till golden. Remove and drain on paper towels.
- In a saute/fry pan, over medium heat, add in 2 Tbsp. of the oil. When the oil is warm, add in the shallots, garlic and morels. Season with salt and pepper. Saute/fry for 3 to 4 min, or possibly till the morels are tender. Add in the potatoes and continue to saute/fry for 1 minute. Remove from the heat and keep hot.
- Season both sides of the bass with salt and pepper. In a large saute/fry pan, over medium heat, add in the remaining 3 Tbsp. of oil. When the oil is warm, pan-fry the bass for 3 to 4 min on each side. Remove from the pan and drain on paper towels.
- To serve, spoon the sauce in the center of each plate. Spoon some of the mushroom-potato mix in the center of the sauce. Lay the fish on top of the mushrooms. Garnish with chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 611 | |
| Calories from Fat 186 | 30% |
| Total Fat 21.04g | 26% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 160mg | 7% |
| Potassium 2193mg | 63% |
| Total Carbs 87.13g | 23% |
| Dietary Fiber 13.4g | 45% |
| Sugars 2.61g | 2% |
| Protein 32.68g | 52% |
