Seared Black Bass over toasted almond potatoes
and lemon garlic gremolata
Chef Barton Seaver
Hook DC
3241 M St. NW, Washington, DC 20007

Serves 4

Ingredients:

2 lbs. black sea bass filet
¼ cup of salt
1 tbsp. sugar
2 cups water
1 1b. red skinned organic potatoes
1 tsp. natural almond extract OR 1 cup almond milk
¼ cup almond oil
¼ cup sliced, blanched almonds
I lemon, sliced very thin
1 clove garlic
2 tbsp. chopped parsley
1 tbsp. extra virgin olive oil

Method:

For the fish:
Mix water, sugar and salt and brine fish for 15 minutes. Remove and pat dry.

For the gremolata:
Wood grill thinly sliced, seedless lemons until slightly caramelized and edges are black. Very finely chop and mix with chopped parsley, olive oil, and one clove garlic, passed on microplane.

For the potatoes:
Simmer medium diced potatoes in salted water with almond extract or milk until just cooked (approximately 7 minutes). Remove and chill. Toast sliced almonds in almond oil over low flame until golden brown. Separate oil and use to sear potatoes over high heat. When potatoes are nicely colored, add in almonds.

To cook fish:
Dust fish with Wondra flour and sear skin side down in a heavy bottom cast steel pan. When edges begin to crisp, turn fish and add to pan one knob of whole butter. When butter is browned, begin to spoon over the skin of the fish at an angle in order to crisp the skin. Fish should be medium doneness.

To serve:
Place small pile of almond potatoes and gently lay fish skin side up, angled off the potatoes. Garnish with gremolata around plate.