- 1 cup coarsely chopped chives, plus 2 tablespoons finely chopped
- 1/3 cup grapeseed or canola oil
- Sea salt
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 5 tablespoons unsalted butter
- 2/3 cup half-and-half
- 2/3 cup shelled fresh or frozen soybeans (edamame)
- 1/2 cup coarse, dry rye-bread crumbs
- Four 6-ounce black sea bass fillets
- Cayenne pepper
- Blend the coarsely chopped chives with the oil and a generous pinch of salt at high speed until smooth. Transfer the chive oil to a jar.
- In a large saucepan, cover the potatoes with cold water and bring to a boil. Salt the water and simmer the potatoes until tender, about 20 minutes. Drain thoroughly. Pass the potatoes through a ricer or the fine disk of a food mill back into the saucepan.
- In a small saucepan, melt 2 tablespoons of the butter in the half-and-half. Add to the potatoes, season with salt and stir until smooth. Stir in all but 2 tablespoons of the chive oil and keep warm over very low heat.
- Bring a small saucepan of salted water to a boil. Add the soybeans and boil over high heat for 5 minutes. Drain and let cool, then finely chop.
- Melt 2 tablespoons of the butter in a small skillet. Add the chopped soybeans and cook over moderately high heat until sizzling, about 2 minutes. Stir in the bread crumbs and the 2 tablespoons of finely chopped chives and season with salt.
- Season the fish on both sides with salt and cayenne. In a large nonstick skillet, melt the remaining 1 tablespoon of butter over moderately high heat. Add the fish, skin side up, and cook until golden brown, about 5 minutes. Turn the fish and cook for 1 minute longer, or until just cooked through. Turn the fish again and spoon the soybean crust on top of each fillet, pressing lightly to adhere.
- 7. Mound the mashed potatoes in the center of each plate and set the fish on top. Drizzle the remaining chive oil around the fish and serve.
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