Striped Bass With Salsify Flan, Asparagus And Oven Roaste

The Bible calls us to be like children in two specific ways: First, Jesus says that unless we approach the kingdom of God as little children, we will never enter it (Matthew 18:3). That is, we are to approach the kingdom of God with a simple, childlike trust in God. The second way in which the Scripture directs us to be children is, “In regard to evil be infants, but in your thinking be adults” (I Corinthians 14:20).

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Dujour08	2	Servings

INGREDIENTS

2	T	Canola oil
2		Skin-on wild striped-bass
		fillets – 8 oz
		Ea), Ea
3	T	White wine
1	T	Capers
1	t	Chopped shallots
1	T	Butter
		Salt, to taste
		Freshly-ground black pepper
		to taste
1	T	Chopped parsley
1/2	c	Heavy cream
2		Eggs
1/4	t	Minced garlic
1/4	c	Pureed cooked salsify
1		Asparagus, trimmed blanched
10	oz	Creamer potatoes -, abt 8
		potatoes
1	t	Olive oil
1	t	Minced garlic
1	t	Chopped parsley
1	T	Whole butter

INSTRUCTIONS

In a non-stick pan heat the oil until hot and pan sear the striped
bass skin side-down for approximately 1 to 2 minutes or until crisp.
Turn and finish cooking on the other side. Remove the fish and pour
off the excess oil and deglaze the pan with the white wine and add  the
remaining ingredients. Spoon the mixture over the fish once the  butter
has melted. Whisk together the heavy cream, eggs, garlic,  salsify and
salt and pepper to taste until well combined. Using  2-ounce or 3-ounce
ramekin molds, sprayed with non-stick spray, pour  the mixture into the
the ramekins. Place the ramekins in a water bath  and cover with
buttered waxed paper. Bake in a 325 degree oven until  ramekins are
done. Approximately 20 minutes. Toss the potatoes with  the olive oil,
garlic, salt and pepper. Roast in a 450 degree oven  for approximately
1/2 hour or until done. Toss with the chopped  parsley and whole
butter. This recipe yields 2 servings.  Source: "CHEF DU JOUR - (Show #
DJ-9357) - from the TV FOOD NETWORK"  S(Formatted for MC5): "07-21-1999
by Joe Comiskey -  [email protected]"  Recipe by: Jim Coleman
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 702 Calories From Fat: 484 Total Fat: 54.8g Cholesterol: 298mg Sodium: 385.5mg Potassium: 1004.2mg Carbohydrates: 39.3g Fiber: 5g Sugar: 2g Protein: 12.3g