Colorado Striped Bass with Garlic Mashed Potatoes

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Red Onion Marmalade
2 red onions
1 cup red wine vinegar
1 cup white sugar

Roasted Pecan Butter
1 pound butter
1/2 cup pecan
1/4 cup brown sugar
2 tablespoons honey

Garlic Whipped Mashed Potatoes and Sauteed Mushrooms
15 pounds cooked, peeled Russet potatoes
3 pounds melted butter
1.5 quarts heavy cream
2 ounces roasted garlic puree
4 tablespoons salt
1 tea white pepper
Wild mushrooms: portobello, button, shiitake, crimini, oyster, trumpet or morel mushrooms, per preference

Colorado Striped Bass
8 ounces striped bass fillet
4 ounces garlic whipped mashed potatoes
1.5 ounces wild mushrooms
.5 ounces red onion marmalade
.5 ounces pecan butter
.5 ounces wild arugula
.5 ounces lemon vinaigrette
.5 ounces compound butter r
24 nasturtium leaves

Red Onion Marmalade: Dice the onions, and then combine with red wine vinegar and white sugar in a sauce pan and bring ingredients to a boil. Lower heat and allow to simmer for 30 minutes (or until it retains a jam-like consistency). Allow to cool (keep refrigerated).

Roasted Pecan Butter: Using room temperature butter, combine Red Onion Marmalade with pecans, brown sugar and honey by pulsing all together until every ingredient is well incorporated.

Garlic Whipped Mashed Potatoes and Mushrooms: Place garlic puree, cream and butter into a small sauce pan and bring to a simmer. In a separate bowl, whip cooked potatoes for one minute on medium speed, and then slowly pour in hot cream mixture, adding salt and pepper to taste. In a separate sauté pan, add a half ounce of canola oil, and allow pan to heat up. Then add mushrooms, sautéing until they sweat, and then add 1/2 ounce of compound butter, seasoning with salt and pepper.

Colorado Striped Bass: Season the bass with salt and pepper before searing the fish skin side down until crispy in hot pan. Serve bass over a bed of the garlic potatoes and mushrooms, garnished with marmalade and butter.

Recipe courtesy of Executive Chef Jose Guerrero of ViewHouse in Denver, Colorado

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