2 ea 8oz Wild Striped bass Filets
1 Tablespoon Butter
1 Tablespoon Parsley Chopped
2 Tablespoons Olive Oil
Salt and Pepper to Taste
Method:
Season and Sauté the filets, skin side down till crisp. Hold till needed. Turn over filets and finish cooking through to desired doneness.
Sweet Corn-Truffle Broth
3 ea ears Sweet Summer Corn cut off the cob. Save cobs.
2 ea small Parsnips peeled and chopped
1 ea White Onion sliced
1 ea Leek whites only sliced
3 ea Button Mushroom sliced
3 ea Garlic Cloves
1tsp fresh thyme leaves
½ tsp sliced Summer Truffles
¼ tsp Saffron
½ Cup Heavy Cream
6 Cups Vegetable Stock
2 tbsp Butter
Method:
Sauté all vegetables in butter to soften. Add liquids. Simmer till all vegetables are softened enough to puree. Remove cobs. Puree all solids using enough of the broth to achieve smooth sauce-like consistency. Season to taste. Strain through fine sieve. Keep warm.
Sage-Lemon Fingerling Potatoes
2lbs Fingerling Potatoes (or Yukon Gold)
1 ea large Lemon (sliced)
12 ea Sage leaves sliced
4Tbsp Olive oil
4 ea Garlic Cloves
Salt and pepper to taste
Method:
Slice potatoes in half lengthwise. Toss all ingredients with enough oil to coat potatoes. Place in small casserole or roasting pan. Cook in 400 degree oven. 20 to 30 minutes. Carefully stir (turn) potatoes halfway through cooking.
