Seared Striped Bass, Apple Cauliflower Mash with Foie Gras Butter

Seared-Striped-Bass-Apple-Cauliflower-Mash-with-Foie-Gras-Butter

  • 2 fillets of fresh striped bass
  • 3oz of foie gras butter
  • 2 apples
  • 1 head of cauliflower
  • Shallot Garlic

For the fish

Sear in a stainless steel sauté pan skin with butter side down and do not flip over this is to ensure a crispy skin. Season with salt and pepper while the fish is cooking tilt the pan slightly and proceed to baste the fish over the flesh side with butter with a spoon, repeat this process until the fish is cooked.For the mash Cook the cauliflower and apple in water with some aromatics until fork tender remove and place in blender place on high and blend to achieve a velvety smooth consistency. For the foie gras butter Cook off about 4 oz of foie gras with some shallot and fresh herbs once cooked remove and chill. Then place foie gras with 4 oz of chilled butter in a blender blend on high for a bout thirty seconds remove and reserve for later you are going to top the fish with this once you have finished plating. This was our sixth and final coarse for our January 9th catered dinner here at vacation rental home in Las Vegas for 13 people visiting for a convention that was here.

Serve and Enjoy!

return to Weekly Specialties

 

Copyright ©2007 Matteo's Gourmet Food Services Inc. All rights reserved.