Idaho® Potato Crusted Sea Bass with Grilled Leek-Fennel Compote | Idaho Potato Commission
Crusted Black Sea Bass Clean, rinse and pat fillets dry. Season with salt and pepper, dust in flour and dredge in egg wash. Slice potatoes paper thin, then use a round 5/8-inch cutter. Do not rinse...
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Ingredients
- Crusted Black Sea Bass
- 6 Black Sea Bass, 4 oz each
- Salt
- Pepper
- Flour
- 2 Eggs, slightly beaten
- 3 Idaho Potatoes
- 2 T Olive Oil
- Grilled Fennel-Leek Compote
- 6 Leeks, cleaned and slit in half
- 2 Fennel Bulbs, cleaned and sliced
- 2 Large Shallots, diced
- 1 C White Wine
- 2 Bay Leaves
- 4 Sprigs of Thyme
- 1 Qt Heavy Cream
- 2 T Orange Marmalade
- 1 tsp Salt
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