4 6oz. striped bass
4 medium creamer potatoes (lightly boiled)
2 small trevise or 2 small radicchio split in half
Olave or another high-quality olive oil for cooking
6 anchovy filet
1 clove garlic
2T Lemon Juice
For the bass:
Pre-heat oven to 400 degrees.
In a cast iron or non-stick pan, heat 2 teaspoons olive oil until slightly smoking. Season Sea Bass with salt, then place skin side down in the lightly smoking pan and allow the skin to brown; this may take 3-4 minutes. Flip over and continue to cook for 2 more minutes. Allow to rest for 1 minute.
For the trevise:
In a nice size pan add 3T olive oil. Gently heat until lightly smoking. Add sliced potatoes and trevise. Lightly brown for two to three minutes. Sprinkle some of anchovy dressing sparingly over potatoes and place in the preheated oven till tender.
For the dressing:
Place garlic in mortar and pestle along with anchovies and marjoram. Pound to a paste and add 4T olive oil and 2T lemon juice
Makes 4 burgers
2 lbs ground lamb shoulder
1 small red onion
6 oz. goats milk feta
4 ciabatta or sour dough rolls
Preparation: Combine ground lamb shoulder in a bowl. Mix thoroughly for three minutes using your hands. Divide into four balls. Form into patties and allow to rest in the fridge for a minimum of two hours.
Meanwhile preheat pan or grill to medium heat. Season lamb burgers with salt and place gently on cooking surface. And cook for five minutes on each side and allow to rest for two minutes. Feel free to toast the buns. Top off with sliced feta and red onions.