Pierre Franey - Recipes - Black Sea Bass with a Potato Crust and a Light Vinaigrette
Black Sea Bass topped with a potato crust, served with a light vinaigrette.Explore more recipes from Pierre Franey including grilled swordfish and seafood delights.
Ingredients
- 2 large Idaho potatoes, peeled
- 1 tablespoon melted butter
- 4 4-ounce fillets of black sea bass, red snapper, or rockfish, with skin or without
- Salt and freshly ground pepper, to taste
- 1 egg yolk lightly beaten with 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 1/4 cup coarsely chopped fresh chervil or parsley
- 1/2 cup peeled, seeded, and diced tomatoes
- 5 tablespoons extra-virgin olive oil
- 1/4 cup chopped chives
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