Sea Bass with Green Apple Reduction, Foie Gras Whipped Potatoes
bass and pepper, brush with olive oil.
5 oz sea bass filets
t olive oil
Grill fish on both sides and finish cooking in
preheated 500° F oven.
Green Apple Reduction
a sautÈ pan heat olive oil.
oz fresh apple juice, strained
Granny Smith apples, small Parisian balls
Red Delicious apples, small Parisian balls
French round carrots (baby carrots)
celery root, batonnet cut (match stick)
lb assorted Wild Mushrooms (clamshell, chantrelle, oyster)
T fines herbs (Italian parsley, chevril, chives, thyme)
T olive oil
Sauté celery root until a light color. Reserve.
Blanche carrots. Immerse in cold water, drain.
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.
Gras Whipped Potatoes
potatoes in boiling water until tender. Puree.
oz cream warmed
T rendered foie fat, reserved salt
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