WILD STRIPED BASS WITH THYME, SPRING PEAS, 25 YEAR BALSAMIC VINEGAR, AND POTATO PANCAKE

Wild Striped Bass with Thyme, Spring Peas, 25 Year Balsamic Vinegar, and Potato Pancake image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

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Salt and freshly ground black pepper
4 striped bass fillets, cut into 4 strips across
Olive oil, for searing
4 each large sprigs thyme
Garlic Potato Pancake, recipe follows
Pea Puree, recipe follows
25 year balsamic vinegar, as a garnish
1/2 pound peas in pod
3 tablespoons extra-virgin olive oil
4 Yukon Gold potatoes
1 bunch chives, sliced in fine rings
4 shallots, peeled and chopped fine
4 cloves garlic, peeled and chopped fine
2 egg whites, whipped into soft peaks
Flour
Olive oil, for sauteing

Steps:

Preheat oven to 400 degrees F.
In a large saute pan, heat olive oil until almost smoking. Season the fish, and place in the pan, skin side down, to sear. When the skin side is brown, turn the strips over. Add the sprigs to the pan and place in oven to finish cooking 5 more minutes.
Meanwhile, arrange 1 large Garlic Potato Pancake just off center on each of 4 dishes. Drizzle the Pea Puree around the potato pancake decoratively. Drizzle the aged balsamic in a contrasting pattern.
Take the fish from the oven and place 4 strips of fish leaning on the potato cake. Serve hot.
Remove peas from their pods and rinse. In large quantity of salted, boiling water, cook until they loose their crunch. Place in blender and puree. Add ice and extra-virgin olive oil to assist in puree. Season and pass through fine strainer. Reserve in refrigerator until ready to use.
Roast the potatoes in a 450 degree F oven until cooked, about 30 minutes. Remove skins and pass the potatoes through a food mill into a bowl. Add the chives, shallots and garlic and mix. Season the mixture, and add two egg whites whipped to soft peaks. Adjust consistency with flour. Form into 4 large pancakes, dredge in flour, and saute in olive oil until golden brown on both sides and heated through.