Monday, February 21, 2011

Wild striped bass with chipotle buffalo sausage, asadero risotto, apricot coulis

Here is what became of the sausage we made in house on Friday. The dish was fresh striped bass pan seared until crispy. The sausages were sliced and served with an apricot coulis. I made a butter sauce from the fish stock and lime juice. A roasted garlic spinach with piquillo peppers brought it all together.

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