Wild Striped Bass Recipe

Cooking Instructions

1. 1

   Prepare the Sweet Potatoes

   Peel and dice sweet potatoes into small cubes. Boil in salted water until tender, about 15 minutes. Drain and mash with a little butter, salt, and black pepper to taste.

2. 2

   Sauté the Chanterelles and Swiss Chard

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chanterelle mushrooms and sauté for 5 minutes until golden. Add Swiss chard and cook until wilted, about 3 minutes. Season with salt and pepper.

3. 3

   Prepare the Beurre Blanc

   In a saucepan, combine preserved lemon, chopped chives, and 1 tablespoon of water. Bring to a simmer over low heat. Slowly whisk in cold butter, one cube at a time, until the sauce is emulsified and creamy. Season with salt and pepper.

4. 4

   Cook the Striped Bass

   In the same skillet used for mushrooms, add remaining olive oil and heat over medium-high. Season striped bass fillets with salt and pepper. Cook fillets for 4-5 minutes on each side until they are golden and cooked through.

5. 5

   Plate the Dish

   On each plate, place a scoop of mashed sweet potatoes, top with sautéed chanterelles and Swiss chard, and finally place the striped bass fillet on top. Drizzle with preserved lemon-chive beurre blanc before serving.