Wild Striped Bass With Thyme, Spring Peas, 25 Year Balsamic Vinegar, And Potato Pancake Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1919
FAT
47%
CHOL
68%
SOD
31%

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Ingredients for 4 servings

Pea Puree, recipe follows

3 tablespoons extra-virgin olive oil

4 cloves garlic, peeled and chopped fine

Garlic Potato Pancake, recipe follows

4 Yukon Gold potatoes

Flour

4 shallots, peeled and chopped fine

4 striped bass fillets, cut into 4 strips across

Olive oil, for sauteing

25 year balsamic vinegar, as a garnish

Salt and freshly ground black pepper

2 egg whites, whipped into soft peaks

1/2 pound peas in pod

4 each large sprigs thyme

1 bunch chives, sliced in fine rings

Olive oil, for searing

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