Sunday, September 7, 2008

Wild Striped Bass "Provencal"

I have made many different versions of a Provencal sauce but this has to be my favorite. We seared the striped bass on both sides and the then we deglaze the pan with our Provencal sauce. we topped the fish with a lavender panade (thanks Jeffery) and then finish baking the fish in the oven. We served it over roasted poblano polenta with a fried basil leaf for garnish.

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