Cape Cod Striper In Yukon Gold Potato Crust, With Miso An Recipe

• 2 lrg Yukon gold potatoes
• 3 Tbsp. Extra virgin olive oil
• 1 tsp Turmeric
• 3 tsp Miso paste
• 2 x Stripe bass fillets, (6-oz) Salt and pepper to taste
• 6 x Sage leaves
• 1/4 c. Pecorino cheese
• 10 x Thinly sliced potato rounds, up to 15
• 1/2 c. Cornmeal
• 3 Tbsp. Canola oil
• 2 x Lemons
• 2 tsp Sea salt
• 2 tsp Pink peppercorns
• 1 bn Cilantro
• 1/4 c. Sweet cooking wine

1. In a small pot add in 1 peeled diced Yukon gold potato over medium heat and cook till tender.
2. Drain the water from the potatoes.
3. To the same pot, add in 3 Tbsp.
4. extra virgin olive oil, 1 tsp.
5. turmeric, and 2 tsp.
6. Miso paste.
7. Mash together.
8. Season bass with salt and pepper.
9. Spread a layer of mashed potatoes over the bass fillets.
10. Place 1 sage leaf on top.
11. Sprinkle pecorino cheese over the potato layer, reserving 2 Tbsp..
12. Shingle sliced potatoes on each fillet mimicking the scales of a fish.
13. Sprinkle remaining 2 Tbsp.
14. of percorino cheese over each fillet.
15. In a shallow dish, coat the bottom of the fillets with 1/2 c. cornmeal.
16. Transfer to a warm pan, with canola oil, potato side down first.
17. Flip after golden brown and cover.
18. Over a medium bowl, squeeze the juice from 2 lemons.
19. Add in 2 tsp.
20. pink pepper, and the remaining tsp.
21. of miso.
22. Add in 4 sage leaves cut into chiffonade, the leaves of 1 bunch cilantro and 1/4 c. sweet cooking wine.
23. Whisk to incorporate.
24. Remove fish from the saute/fry pan and transfer to a serving plate.
25. Pour vinaigrette over the fish.
26. Serve immediately.
27. 16

gold potatoes, extra virgin olive oil, turmeric, paste, stripe bass, leaves, pecorino cheese, potato, cornmeal, canola oil, lemons, salt, peppercorns, cilantro, sweet cooking wine

Taken from cookeatshare.com/recipes/cape-cod-striper-in-yukon-gold-potato-crust-with-miso-an-99181 (may not work)