Potato Crusted Bass With Balsamic Sauce Recipes

POTATO CRUSTED CHILEAN BASS

Steps:

• Purée peppers in a food processor.
• Add lemon juice, garlic and basil.
• Process until smooth.
• With processor running, add olive oil until sauce is smooth and creamy.
• Season to taste with salt and pepper and set aside.
• Using a sharp knife, cut potatoes, skin on, into paper-thin slices.
• Season fish with some of the olive oil, salt and pepper.
• Arrange potato slices, overlapping, on the surface of each fillet to resemble fish scales.
• Heat one teaspoon olive oil in a nonstick sauté pan.
• Place fish, potato side down, in pan and cook 5 minutes.
• Turn fish over and continue to cook other side about 3 minutes, or until done.
• Serve accompanied by simple grilled vegetables such as eggplant or zucchini and drizzled with roasted red pepper sauce.

POTATO CRUSTED BASS WITH BALSAMIC SAUCE

Steps:

• 1. Season the bass fillets with salt and set aside. In a small saucepan add 1 tbsp oil and then add the onion and cook until lightly browned. Remove from heat and let cool a bit. stir in the white pepper, egg whites and 1 tbsp cornstarch.
• 2. Peel the potatoes and grate onto a clean kitchen towel. Press out as mush of the moisture that you can. Stir the potatoes into the egg white mixture. Set aside.
• 3. Place the remaining cornstarch on a piece of wax paper. Dredge the bass fillets in the cornstarch. Use more cornstarch if needed Place 1/4 cup of potato mixture onto one side of a fillet pressing down firmly. Turn and do the same on the other side. Repeat with remaining fish. Add 2 tbsp of oil to a skillet and get it hot. Carefully place 2 bass fillets in the oil Cook about 10 to 15 minutes only turning once. Place on a warm plate to keep warm. Add the remaining oil and repeat with the other two bass filets.
• 4. For the sauce. Place the dark brown sugar, balsamic vinegar into a saucepan. Mix the water and 1 tsp. cornstarch Bring to a boil and reduce to a simmer, Simmer about 10 min. Until thicken
• 5. Serve the sauce with the fish and garnish with green onions

SEA BASS WITH LEEKS, POTATOES AND BALSAMIC VINAIGRETTE

Steps:

• Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
• Place toasted baguette slices, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in processor. Using on/off turns, process until moist crumbs form.
• Place fish on baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard atop fish, dividing equally. Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere. (Leeks and fish can be prepared 6 hours ahead. Cover separately and refrigerate.)
• Whisk vinegar and 1 teaspoon mustard in small bowl. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. Set vinaigrette aside.
• Preheat oven to 400°F. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
• Meanwhile, bake fish until opaque in center, about 20 minutes. Rewarm leek mixture in skillet over medium heat.
• Slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.

ROASTED BALSAMIC RED POTATOES

Steps:

• Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.