Striped Bass – One Fish, 3 Ways – St. Supéry Estate Vineyards & Winery

Ingredients

• 4 oz. Fresh Striped Bass Filet, boneless, skinless
• 6 oz. Unsalted Butter, small cold cubes
• Sea Salt, pinch
• 2 oz. Water
• 1 ea. Lemon
• 4 oz. Fresh Striped Bass Filet, boneless
• Parchment Paper 14’x14” square
• 4 ea. Snow Peas, fine julienne
• 1 oz. Carrot, peeled, fine julienne
• Preserved Lemon Peel, fine julienne *see recipe
• Herb Compound Butter*see recipe
• 1 Tbl. Butter, melted
• 4 oz. Fresh Striped Bass Filet, skin on, scaled, boneless
• 1 Tbl. Olive oil
• 2 Tbl. Butter
• 1 ea. Garlic clove, small
• 1 sprig Thyme
• 1 oz. White Verjus
• 1 Tbl. Castelvetrano Olives, chopped
• Salt tt
• Black Pepper tt