Steamed Bass with Potato Puree and Asparagus

Serves 4

Potatoes

2 pounds	Yukon Gold potatoes, peeled and quartered
1 1/2 cups	milk
2 tablespoons	unsalted butter
to taste	salt and pepper

Steps:

Place potatoes in a pot of salted water and bring to a boil.
Cook for 15 to 20 minutes or until tender.
Drain water, add milk and butter to pot, and bring to a full boil.
Remove from heat and whip with an electric mixer or masher until smooth.
Season to taste with salt and pepper, cover and keep warm.

Onions

1 cup	julienned onions
1 tablespoon	unsalted butter

Steps:

Cook onions and butter in a small sauté pan over medium high heat until caramelized, about 15 minutes.

Vinaigrette

3 tablespoons	freshly squeezed lemon juice
1/2 cup	extra virgin olive oil
1 tablespoon	chopped fresh chives
to taste	salt and pepper

Steps:

In a small bowl whisk together the lemonjuice, olive oil and chives.
Season to taste with salt and pepper.

Asparagus

1 pound

asparagus spears, sliced on the diagonal and parboiled

Steps:

Spoon some of potatoes into center of each plate and top with some of the onions.
Place a piece of bass over onions.
Arrange asparagus around plate and drizzle remaining vinaigrette over fish and around plate.

Sea Bass

4	5 oz. bass fillets, skinned
3 tablespoons	chopped fresh chives
1/2 tablespoon	chopped fresh chervil
to taste	salt and pepper

Steps:

Bring water to a boil in a steamer.
Season both sides of bass with salt and pepper.
Press chives and chervil on top of bass to form a crust.
Place bass on steamer rack and steam for 3 minutes, or until just cooked.

Assembly

Spoon some of potatoes into the center of each plate and top with some of the onions. Place a piece of bass over onions. Arrange asparagus around plate and drizzle remaining vinaigrette over fish and around plate.