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Ingredients

• 2 tablespoons canola oil
• 2 - 8 ounce skin on wild Striped Bass fillets
• 3 tablespoons white wine
• 1 tablespoon capers
• 1 teaspoon chopped shallots
• 1 tablespoon butter
• Salt and pepper to taste
• 1 tablespoon chopped parsley
• 1/2 cup heavy cream
• 2 eggs
• 1/4 teaspoon minced garlic
• 1/4 cup cooked salsify, pureed
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and blanched
• 10 ounces Creamer potatoes (approximately 8 potatoes)
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• Salt and pepper to taste
• 1 teaspoon chopped parsley
• 1 tablespoon whole butter

Description

Food Network Invites You To Try This Striped Bass With Salsify Flan, Asparagus And Oven Roasted Creamer Potatoes Recipe.

Food Network