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Chef Michael Mina

Grilled Sea Bass with Green Apple Reduction, Foie Gras Whipped Potatoes

serves 6

Grilled Sea Bass

  • 6 5 oz sea bass filets
  • 1/2 t olive oil
  • 1/2 t salt
  • 1/2 t pepper
Season bass and pepper, brush with olive oil.
Grill fish on both sides and finish cooking in preheated 500° F oven.


Green Apple Reduction
  • 24 oz fresh apple juice, strained
  • 3 Granny Smith apples, small Parisian balls
  • 3 Red Delicious apples, small Parisian balls
  • 24 French round carrots (baby carrots)
  • 2 celery root, batonnet cut (match stick)
  • 1 lb assorted Wild Mushrooms (clamshell, chantrelle, oyster)
  • 2 T fines herbs (Italian parsley, chevril, chives, thyme)
  • 2 T olive oil
  • 2 T butter
In a sautÈ pan heat olive oil.
Sauté celery root until a light color. Reserve.
Blanche carrots. Immerse in cold water, drain. Reserve.
In a large sauté pan heat olive oil. Add mushrooms, salt and pepper, cook to a light color.
Add remaining garnish, except fine herbs, warm through 1 minute.
Finish sauce with 2T butter and fine herbs.

Place mashed potatoes in center of plate. Put bass on top of potatoes. Spoon sauce over bass and around plate.


Foie Gras Whipped Potatoes
  • 4 potatoes
  • 3 oz cream warmed
  • 2 T rendered foie fat, reserved salt
Cook potatoes in boiling water until tender. Puree.
Season with salt to taste.
Add heavy cream. Keep mixture warm. Set aside.
Add foie fat to potatoes, warming through. Adjust seasoning. Potatoes should be medium thick consistency.

Copyright 1996 by Michael Mina





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