Maple Orange Miso Glazed Striped Bass

4 ea (5 oz) striped bass fillet
8 oz maple miso glaze
10 oz lentil salad
1 oz pea shoot salad

1. Season striped bass with sea salt and                                                                    
pepper, pan-sear on both side
2. Glaze with orange maple miso, finish
cooking in the oven until medium rare
3. Place on top of lentil salad
4. Toss 1 oz of pea shoot with a drizzle of
olive oil, season with sea salt and pepper,  
place on top of the glazed sea bass

½ cup white miso
½ cup maple butter
2  tablespoons orange juice reduction (reduce 10 oz of orange juice to 2 oz)
1  tablespoon Dijon mustard
2 oz sake

1. Mix all ingredients together and reserve

1 cup cooked lentils
1 tablespoon brunoise of carrot, blanched
1 tablespoon brunoise of zucchini
1 tablespoon brunoise of yellow squash
1 tablespoon brunoise of shallots
2 teaspoons chopped fresh mint
1 teaspoon balsamic vinegar
2 tablespoons truffle oil

1. Mix all ingredients together, season with sea salt and refrigerate until serving time


Recipe by Daniel LaGarde, CEC, Executive Chef,
Do More With Maple!
© 2009 Québec Delegation Chicago
source: M. Laport
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of the recipe.