| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Clprime1 | 1 | servings | |
INGREDIENTS
| 2 | lg | Yukon gold potatoes |
| 3 | tb | Olive oil |
| 1 | ts | Turmeric |
| 3 | ts | Miso paste |
| 2 | Stripe bass fillets; (6-ounce) | |
| Salt and pepper to taste | ||
| 6 | Sage leaves | |
| 1/4 | c | Pecorino cheese |
| 10 | Thinly sliced potato rounds; up to 15 | |
| 1/2 | c | Cornmeal |
| 3 | tb | Canola oil |
| 2 | Lemons | |
| 2 | ts | Sea salt |
| 2 | ts | Pink peppercorns |
| 1 | bn | Cilantro |
| 1/4 | c | Sweet cooking wine |
INSTRUCTIONS
In a small pot add 1 peeled diced Yukon gold potato over medium heat and cook until tender. Drain the water from the potatoes. To the same pot, add 3 tablespoons olive oil, 1 teaspoon turmeric, and 2 teaspoons Miso paste. Mash together. Season bass with salt and pepper. Spread a layer of mashed potatoes over the bass fillets. Place 1 sage leaf on top. Sprinkle pecorino cheese over the potato layer, reserving 2 tablespoons. Shingle sliced potatoes on each fillet mimicking the scales of a fish. Sprinkle remaining 2 tablespoons of percorino cheese over each fillet. In a shallow dish, coat the bottom of the fillets with 1/2 cup cornmeal. Transfer to a hot pan, with canola oil, potato side down first. Flip after golden and cover. Over a medium bowl, squeeze the juice from 2 lemons. Add 2 teaspoons pink pepper, and the remaining teaspoon of miso. Add 4 sage leaves cut into chiffonade, the leaves of 1 bunch cilantro and 1/4 cup sweet cooking wine. Whisk to incorporate. Remove fish from the saute pan and transfer to a serving plate. Pour vinaigrette over the fish. Serve immediately. Converted by MC_Buster. Per serving: 1043 Calories (kcal); 83g Total Fat; (68% calories from fat); 9g Protein; 77g Carbohydrate; 0mg Cholesterol; 3771mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0020 Converted by MM_Buster v2.0n.
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