Striped Bass

piperade, fingerling potato, chorizo, manila clam

(serves 4)

Chef Mike Stollenwerk

Fish Restaurant

4 (6 oz.) portions striped bass

2 Tbsp. canola oil

6 fingerling potatoes

8 oz. chorizo (palacios brand)

1 red bell pepper, julienned

1 small Spanish onion, julienned

2 cloves garlic, minced

1 oz. sherry vinegar

1 tsp. espelette pepper

5 sprigs of thyme, picked

20 manila clams

2 Tbsp. butter

kosher salt, to taste

black pepper, to taste

Place fingerling potatoes in a sauce pot and cover with cold water and 2 Tbsp. of salt. Place on medium heat and simmer for approximately 30 minutes until tender. Once tender remove from water and with a paring knife peel away skin, slice peeled potatoes into ¼ inch rounds and set aside.

Slice chorizo into eighth inch rounds. Place a large sauté pan over high heat and add the sliced chorizo. Render chorizo for 5 minutes until fat is released from sausage. Remove rendered chorizo from pan with a slotted spoon reserving renderings in pan. Turn heat to medium add pepper, onion, and garlic. Stirring frequently cook for 15 minutes without browning the vegetables. Once tender add sherry vinegar, espelette pepper, thyme, and clams. Cook until clams open, remove clams from pan as they open and remove meat discarding the shells, reserve.

To finish add peeled fingerlings, rendered chorizo, and clam meat back to piperade. Stir in butter and season with salt and pepper.

In another sauté pan add canola oil and heat over high heat until just smoking. Season striped bass with salt and pepper and place in pan skin side down. Sear fish for 2-3 minutes and then place in a 450° oven for 5 minutes (depending on thickness of striped bass). Remove from oven and flip fish over (skin should be crispy).

Evenly divide piperade/potato mixture and its sauce in to 4 serving bowls, top each with a portion of striped bass.