Wild Striped Bass with Thyme, Spring Peas, 25 Year Balsamic Vinegar, and Potato Pancake Recipe | Foo

Ingredients

• Salt and freshly ground black pepper
• 4 striped bass fillets, cut into 4 strips across
• Olive oil, for searing
• 4 each large sprigs thyme
• Garlic Potato Pancake, recipe follows
• Pea Puree, recipe follows
• 25 year balsamic vinegar, as a garnish
• 1/2 pound peas in pod
• 3 tablespoons extra-virgin olive oil
• 4 Yukon Gold potatoes
• 1 bunch chives, sliced in fine rings
• 4 shallots, peeled and chopped fine
• 4 cloves garlic, peeled and chopped fine
• 2 egg whites, whipped into soft peaks
• Flour
• Olive oil, for sauteing