Barton's Recipes
Seared Hybrid Striped Bass over Toasted Almond Potatoes and Lemon Garlic Gremolata
Ingredients
4 pieces hybrid striped bass fillet, 5 oz each
1 ½ 1b. red skinned organic potatoes, cut into small wedges
1 teaspoon natural almond extract OR 1 cup almond milk
1/2 cup olive oil
1/2 cup sliced, blanched almonds
1 lemon, sliced very thin
1 clove garlic
2 tablespoon chopped parsley
1 tablespoon extra virgin olive oil
Directions
For the gremolata, either sauté or grill thinly sliced and seeded lemons until slightly caramelized and edges are golden brown. Very finely chop the lemon and mix with chopped parsley, olive oil, and one clove garlic, passed on micro-plane. Season with salt and let sit for at least 1/2 and hour to let the flavors marry.
Season the fish generously with salt and lightly brush with oil. Using a very hot charcoal or wood-fire grill place fillets skin side down approximately 3 minutes over high heat. Turn and cook flesh side for 1 minute on the cooler part of the grill.
Place potatoes in a pot and barely cover with cold water. Season generously with salt and add the almond extract or the almond milk and bring to a simmer. When the potatoes are just done, strain.
Combine oil and almonds in a large sauté pan. Slowly heat the oil and gently stir constantly to evenly toast the almonds in the oil. Continue until just golden brown. Using a slotted spoon or a strainer, remove almonds from oil. Lay the almonds on a paper towel and place the oil in a sauté pan and bring to medium high heat. Add potato in a single even layer and cook until golden brown. Season with salt and add reserved almonds. Toss to incorporate and season with salt.
To serve, place small pile of almond potatoes and gently lay fish skin side up, angled off of the potatoes. Garnish with gremolata around plate and a few leaves of frisee or shredded radicchio.
Pair with Brancott South Island Pinot Grigio.
Related Seafood:
Striped Bass, Hybrid
Striped Bass
