Thursday, April 29, 2010

Potato Crusted sea Bass with Asparagus, Mashed Potato and Tomato

Sea bass wrapped in thinly sliced potato and seared on a hot pan. Served over mashed potato with asparagus and a lobster jus. Wrapping is a little tricky but perseverance is the key. Make a slurry of egg white and cornstarch brush it on to potato to help it stick together. After searing you will need to finish cooking in  the oven. Before serving brush very  lightly with some olive oil to give it a light sheen.

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