Wild Striped Bass with Thyme Spring Peas 25 Year Balsamic Vinegar and Potato Pancake
Ingredients
- 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
Instructions
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