icon-location Denver, CO

Roasted Striped Bass with Parmesan Potato Gratin, Chanterelles and Blood Orange Juice

Seafood

Yields: 4 servings

INGREDIENTS

4 5-ounce portions of baby striped bass
2 Yukon Gold potatoes, sliced 1/8-inch thick on mandolin
2 C heavy cream
1 C grated Parmesan
1 t fresh thyme
1 T garlic, minced
2 C chanterelles, sautéed in garlic oil
3 blood oranges, juiced
1 1/2 C blood orange purée
2 T red wine vinegar
4 T unsalted butter
to taste salt and pepper

METHOD: BASS

  • In a large sauté pan, over high heat, sear the bass filets, skin side down.
  • Once crispy, flip the filets over and finish in oven.

    • 1106 Fourteenth Street, Denver, CO, 80202
    303-820-2600