Crispy Striped Bass with Sauteed Baby Morels And a Waterc
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Yield: 1 servings Ready in 1 hours
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|1 cSmall diced potatoes|
|5 tbolive oil|
|2 tbShallots; minced|
|1/4 cParsley sprigs|
|2 tsGarlic; chopped|
|1 tbDijon mustard|
|Black Pepper; freshly ground|
|2 cFish or chicken stock; warm|
|2 bnWatercress; cleaned|
|1 lbFresh baby morel mushrooms|
|; ounces each)|
|4 Striped bass fillets; skin|
|1 tbSnipped chives; (cut|
Crispy Striped Bass with Sauteed Baby Morels And a Waterc Preparation
Preheat the fryer. In a blender, combine the stock, mustard, watercress and parsley. Puree until smooth. Season with salt and pepper. Strain the sauce through a fine mesh strainer. Pour into a saucepan and place over low heat, keep warm. Fry the potatoes until golden brown. Remove and drain on paper towels. In a saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the shallots, garlic and morels. Season with salt and pepper. Saute for 3 to 4 minutes, or until the morels are tender. Add the potatoes and continue to saute for 1 minute. Remove from the heat and keep warm. Season both sides of the bass with salt and pepper. In a large saute pan, over medium heat, add the remaining 3 tablespoons of oil. When the oil is hot, pan-fry the bass for 3 to 4 minutes 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 mixture in the center of the sauce. Lay the fish on top of the mushrooms. Gar nish with chives. Yield: 4 servings Per serving: 1261 Calories (kcal); 83g Total Fat; (60% calories from fat); 116g Protein; 8g Carbohydrate; 509mg Cholesterol; 667mg Sodium Food Exchanges: 0 Grain(Starch); 16 Lean Meat; 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC32 Converted by MM_Buster v2.0n.
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