Striped Bass with Pistou Sauce

4 ounces striped bass, skin on
3 ounces potato, cooked
1/2 ounce red pepper
1 ounce spinach
1/16 ounce parmesan
1 teaspoon nonfat yogurt
1/8 ounce green beans
1/8 ounce turnips
1/8 ounce yellow bell pepper
1/8 ounce onion
1/8 ounce zucchini
1/8 ounce carrots
1/8 ounce tomato
1/8 ounce white beans, cooked
1/4 ounce Pernod liquor
1/8 ounce fennel
1 sprig tarragon
2 ounces basil
1 sprig oregano
2 ounces lowfat chicken stock
1/16 teaspoon salt
1/4 teaspoon canola oil

Striped Bass with Pistou sause1. Cut bass into 2-ounce portions, leaving the skin on but removing bones. Sear bass skin side down on griddle, cooking 70-percent through. Then, turn over and finish cooking.

2. Peel potato and quarter. Cook until tender, drain and puree. Roast red pepper, peel and puree. Mix with the potato, folding in plain, nonfat yogurt.

3. In sauce pot, add chicken stock, Pernod, fennel, green beans, turnips, yellow bell peppers, onion, tarragon, zucchini, carrot, oregano, tomato and cooked white beans and bring to a boil, cooking for 1 hour. Puree and strain through a large China cap. Puree basil and add at time of service to sauce.

4. Sauté spinach in canola oil.


Parmesan Gallettes:
1. Grate parmesan and put on nonstick sheet pan in two rounds. Cook until all oil is removed and crispy.

Presentation:
1. Place potato and pepper puree on plate and top with fish, then spinach, and then parmesan gallettes. Repeat for next step. Pour sauce around plate and garnish with herb sprigs. One serving.

Smart Dining II Program at Westin Hotels