potato crusted bass with balsamic sauce
Delicious
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- FISH
- 4 bass fillets
- salt
- 4 tablespoons vegetable oil divieded
- 1 medium onion small diced
- 2 large egg whites
- 1/4 teaspoon white pepper
- 4 tablespoons cornstarch
- 2 large baking potatoes
- BALSAMIC SAUCE
- 3 tablespoons dark brown sugar
- 2 tablespoons balsamic vinegar
- 1/2 cup water
- 1 teaspoon cornstarch
- salt and pepper to taste
- GARNISH
- shredded green onions
How To Make potato crusted bass with balsamic sauce
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Step 1Season the bass fillets with salt and set aside. In a small saucepan add 1 tbsp oil and then add the onion and cook until lightly browned. Remove from heat and let cool a bit. stir in the white pepper, egg whites and 1 tbsp cornstarch.
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Step 2Peel the potatoes and grate onto a clean kitchen towel. Press out as mush of the moisture that you can. Stir the potatoes into the egg white mixture. Set aside.
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Step 3Place the remaining cornstarch on a piece of wax paper. Dredge the bass fillets in the cornstarch. Use more cornstarch if needed Place 1/4 cup of potato mixture onto one side of a fillet pressing down firmly. Turn and do the same on the other side. Repeat with remaining fish. Add 2 tbsp of oil to a skillet and get it hot. Carefully place 2 bass fillets in the oil Cook about 10 to 15 minutes only turning once. Place on a warm plate to keep warm. Add the remaining oil and repeat with the other two bass filets.
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Step 4For the sauce. Place the dark brown sugar, balsamic vinegar into a saucepan. Mix the water and 1 tsp. cornstarch Bring to a boil and reduce to a simmer, Simmer about 10 min. Until thicken
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Step 5Serve the sauce with the fish and garnish with green onions
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