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Oven roasted striped Bass with Applewood bacon and Fresh herbs Smoked Salmon Nicoise Cured Smoked Salmon


Recipe from The Willows

Oven roasted striped Bass with Applewood bacon and Fresh herbs

Striped bass 1.75# 1 fillet
1/2 TSP Salt and Pepper
1 Tbsp Italian parsley, rough chop
1 Tsp Thyme, minced
1 Tbsp Thai basil, rough chop
6-7 Garlic cloves
2 oz. Shallots, 1/2" dice
4 oz. Applewood bacon, 1/2" dice
1 Tbsp Extra virgin olive oil
1 Tbsp Lemon juice
1 Tbsp Butter
4 C Swiss Chard, rough chop

Dry off the bass skin side and season with salt and pepper. Meanwhile, pre-heat a sauté pan on medium high heat. Add the olive oil into the pan and place the fish skin side down. Try not to move the fish for a couple seconds to prevent the fish from tearing. Let sauté for about three minutes, then flip over and cook for another three to four minutes. In another sauté pan on low heat, place the bacon into the pan on low heat and slowly cook off the excess fat. After three minutes add the garlic, shallots, and sauté for another five minutes. When the bacon is crisp and the garlic and shallots are browned add the olive oil, lemon juice, butter, and fresh herbs then turn off heat. In the pan with the bass add the Swiss chard and butter. Let the Swiss chard wilt for about thirty seconds and season with salt and pepper. Place the greens in the middle of a bowl followed by the bass, then the bacon mixture. Serve with a starch or just by itself.

Smoked Salmon Nicoise

1 head Baby Romaine lettuce (Nalo farms)
1 oz. Maui onion
2 oz. Smoked Salmon
5 halves Red pear tomatoes
3 wedges of a hard boiled egg
1 oz. Citrus juices
1 oz. Extra virgin olive oil
1 Tbsp Italian parsley minced
2 Boiled fingerling potatoes
Pinch of sea salt

Cured Smoked Salmon

Cure for Salmon
2 qt sugar
2 qt salt
3 C dry dill

Brine for Salmon
Yield: 1 gallon
3 qt water
1/2 C liquid smoke
1 qt clam juice
4 Ti leaves

Wrap salmon in ti leaves. Using a large sheet of foil, place wrapped salmon on foil, fold up the sides so the brine won’t spill out. Add 2 cups of brine per side and close foil. Bake at 325'F for 30 minutes or until internal 120'F.