PORCINI CRUSTED STRIPED BASS 
 with PORT WINE SYRUP       YIELD:  6 
  

*	4 six ounce striped bass filets, skin on
*	porcini powder
*	salt
*	pepper
*	oil, as needed



On the skin side of each filet make two ¼" deep slits crosswise.  Season the skin sides of the filet with the porcini powder, salt and pepper.  In a large sauté pan heat oil and cook fish skin side down, over a medium - high flame.  Do not move pan.  Allow to cook 3 - 4 minutes before turning. Skin should be crispy.  Turn and cook 1 - 2 minutes more.  Remove fish from pan and reserve. 

PORT WINE SYRUP 
  

*	½  bottle port wine
*	1 piece star anise
*	2 tablespoons red currant jelly
*	1 tablespoon balsamic vinegar
*	cornstarch to thicken



In a medium saucepot combine the port wine, star anise, jelly and vinegar.  Slowly simmer until reduced by half the volume, stirring occasionally.  In a separate bowl combine the cornstarch with some cold port wine to make a slurry.  While sauce is simmering, whisk in the slurry and cook one more minute.  Sauce should now be thick enough to coat the back of a spoon.  



SMOKED TROUT MASHED POTATOES 
 with SCALLION OIL       YIELD: 6 portions 

SCALLION OIL 

*	 salted water, as needed
*	1 bunch scallions, roots removed
*	1 cup extra virgin olive oil
*	1 cup canola oil
*	1 teaspoon salt
*	1 teaspoon sugar
*	½ cup cilantro leaves



Bring salted water to a boil.  Blanch the whole scallions approximately two minutes and shock under cold water.  Drain and squeeze out excess water.  Cut into thirds and place in a blender.  Add in remaining ingredients and blend until smooth.  Set aside. 

MASHED POTATOES 

*	4 russet potatoes
*	4 ounces melted margarine or butter
*	2 cups non dairy creamer or heavy cream, warmed
*	2 ounces Scallion Oil
*	salt
*	pepper



Boil potatoes in slightly salted water until fork tender.  Drain and place potatoes in an electric mixer with the whisk attachment. Slowly add margarine and non dairy creamer.  Scrape sides as necessary with a rubber spatula.  Continue mixing with additional Scallion Oil.  

SMOKED TROUT MASHED POTATOES 

*	1 bunch scallions, diced small
*	5 tablespoons Scallion Oil
*	10 ounces smoked trout or white fish filet
*	prepared mashed potatoes



In a large sauté pan add the scallions and Scallion Oil.  Quickly sauté, but keep scallions firm.  Add smoked fish and heat to warm through.  Set aside.  Add smoked fish to the mixing bowl of mashed potatoes.  With a rubber spatula fold together, being careful not to break the chunks of smoked fish.  Adjust seasonings with salt and pepper.