HERB OIL

• 1/2 c cilantro
• 1/2 c parsley
• 1/4 c chives
• 3/4 c olive oil

MISO BUTTER

• 6 tbsp white miso
• 3 tbsp melted butter
• 5 garlic cloves, minced
• 1 inch piece ginger, grated
• 1 tbsp honey
• 1/2 tsp toasted sesame oil
• freshly cracked black pepper

CHILEAN SEA BASS

• 1 lb chilean sea bass, cut into 4 pieces (approximately 4 oz each)
• olive oil
• garlic powder
• s&p

MASHED POTATOES

• 4 c chicken stock
• 3 lbs yukon gold potatoes, peeled and cut into 1 inch cubes
• 3 garlic cloves, crushed
• 2 c half and half
• butter

EQUIPMENT NEEDED

• large pot
• medium skillet
• potato ricer
• large bowl
• small bowl
• mesh strainer
• cheesecloth
• pastry brush
• whisk
• wooden spoon
• potato peeler
• grater
• measuring cups
• measuring spoons
• chef’s knife
• cutting board

HERB OIL

1. Prepare an ice bath in a bowl and set aside.
2. Bring a pot of salted water to a boil.
3. Add herbs to water and cook for 10 -15 seconds.
4. Remove immediately, add to the ice bath, and allow to cool.
5. Dry herbs with a paper towel or a tea towel
6. Add herbs to a high powered blender and blend, drizzling in olive oil, until smooth.
7. Using a mesh strainer lined with cheesecloth over a small bowl: add herb mixture and let sit for a few hours or so. Stir every once in a while.
8. When finished transfer to a bottle.

MISO BUTTER

1. In a small bowl, whisk together the miso, butter, garlic, honey, toasted sesame oil, and black pepper until combined. Set aside.

MASHED POTATOES

1. Heat chicken stock to a boil, over high heat.
2. Add potatoes to chicken stock and cook until fork tender - approximately 15 minutes.
3. Strain the potatoes and pass through a ricer into a large bowl.
4. In a saucepan, over medium high heat, bring half and half, garlic, and butter to a simmer.
5. Pour cream mixture, 1/2 c at a time, into the potatoes and stir to combine with a wooden spoon until the cream mixture is fully incorporated into the potatoes.
6. Season with salt & pepper to taste.

CHILEAN SEA BASS

1. Preheat oven to 400.
2. Pat each filet dry with a paper towel or tea towel.
3. Season both sides with salt and pepper.
4. Heat 2 tbsp of olive oil in medium skillet, over medium high heat.
5. Once you see whispers of smoke, add the sea bass skin side down. Cook for approximately 3-4 minutes.
6. Flip and cook for another 3 minutes.
7. Remove the filets from the pan and add them, skin side down, to a parchment lined baking sheet.
8. Brush both sides with the miso butter using a pastry brush.
9. Place in the oven and cook until just cooked through (approximately 6-8 minutes).