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Seared Farmed Striped Bass with Chive Whipped Potatoes, Truffle Vinaigrette and Hen of the Woods Mushrooms

~ Rick Moonen, chef/owner, RM Seafood, Las Vegas


  • For the striped bass:
  • 6 6-ounce portions farmed striped bass (scale the fish, fillet it and leave the skin on)
  • 1/2 cup Wondra flour
  • Salt and pepper
  • 8 ounces sweet butter
  • For the potatoes:
  • 5 Russet potatoes, peeled and quartered
  • 1 cup heavy cream
  • 6 ounces unsalted butter
  • Salt and pepper to taste
  • 1/2 cup chive oil (see tip)

Tip: To make chive oil, blend one cup chilled vegetable oil with one bunch fresh chives in food processor. Add salt to taste. Reserve remainder in plastic squeeze bottle and refrigerate.

  • For the truffle vinaigrette:
  • 1/4 cup shallot, peeled and finely diced
  • 2 cups chicken stock
  • 1/4 cup sherry vinegar
  • Salt and pepper to taste
  • 3/4 cup truffle oil
  • 1 cup grape seed oil/olive oil blend
  • For the mushrooms:
  • 2 cups cleaned hen-of-the-woods mushrooms
  • 3 tablespoons olive oil
  • 1 teaspoon butter
  • Salt and pepper to taste
  • 3 tablespoons chopped shallots
  • 1 tablespoon chopped garlic
  • 1 teaspoon fresh thyme, leaves only


For the potatoes:

  1. Put the potatoes in a sauce pot and cover with cold water. Add salt and bring to a boil. Cook the potatoes until tender, about 15 minutes.
  2. Strain the water out of the pot and mash the potatoes with the cream, butter, and salt and pepper. Stir in the chive oil and keep warm until ready to serve.

For the truffle vinaigrette:

  1. Place shallots and chicken stock in a saucepan and reduce liquid to 1/2 cup. Add the vinegar and season to taste.
  2. Place everything into a blender and, with the motor running, add the oils to emulsify. Set over low heat and keep warm until ready to use.

For the mushrooms:

  1. Sauté the mushrooms in olive oil and butter. Season with salt and pepper.
  2. Add shallots, garlic and thyme. Sauté until shallots and garlic turn translucent. Keep warm.

For the striped bass:

  1. Place a large stainless sauté pan over medium high heat.
  2. Season the striped bass with salt and pepper and dredge the skin side of the fish in the Wondra flour. When the pan is hot, add half of the butter and place the seasoned fish, skin-side down into the pan.
  3. Lower the heat to medium, and, using a large spoon, begin to baste the fish as it cooks. The butter will begin to brown. Add the remaining butter to the pan as it cooks. This will allow you to have plenty of butter for continuous basting. The meat of the fillet will be cooked after approximately 5 minutes. Flip over the fillet and turn off the heat. Remove and serve.


Pour some vinaigrette on one side of each of six warm dinner plates. Place one cooked bass fillet in the pool of sauce and top the bass with some mushrooms. On the other side of each plate, scoop some of the potatoes out and arrange carefully. Garnish the pureed potatoes with a crisp potato chip and a piece of chive.

Serves 6.


I've been a professional chef for more than 30 years, and I feel a real sense of responsibility for the resources that have made us in the food industry who we are today. There was a time when many people thought the ocean was so vast that it could absorb whatever we dumped into it and replenish whatever was taken from it. Today we know how wrong those assumptions were. Every decision we make, as chefs as well as consumers, has a direct impact on the environment we live in. By working together, we can pursue the goal of a healthy ocean and an abundant seafood supply.

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