Saturday, June 19, 2010

Colorado Bass with Purple Potato Salad

This was a fantastic course that really showcased many flavors for a single dish. The bass was really fresh and pan seared to give the skin a really crispy texture and leave the meat delicate and buttery. The potato salad consisted of purple potatoes, roasted corn, red bell peppers, cotija cheese, and red onion. The sauce was a spicy puree of cilantro, avocado, green onion, jalapeno, and lime juice. The colors were vivid and the presentation was simple enough to really impress the guests. I will be submitting this course as one of my upcoming James Beard Menu selections and hopefully it will get picked.

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