Striped Bass With Salsify Flan, Asparagus And Oven Roasted Creamer Potatoes

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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

1 bunch asparagus, trimmed and blanched

10 ounces Creamer potatoes (approximately 8 potatoes)

1 teaspoon olive oil

1 teaspoon minced garlic

1 teaspoon chopped parsley

1 tablespoon whole butter

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