Recipe - Striped Bass With Salsify Flan Asparagus And Oven Roasted

2 tablespoon Canola oil
2 Skinon wild stripedbass
fillets ; (8 oz
Ea)
3 tablespoon White wine
1 tablespoon Capers
1 teaspoon Chopped shallots
1 tablespoon Butter
Salt; to taste
Freshlyground black pepper;
to taste
1 tablespoon Chopped parsley
One half cup Heavy cream
2 Eggs
One fourth teaspoon Minced garlic
One fourth cup Pureed cooked salsify
1 bn Asparagus; trimmed, blanched
10 ounce Creamer potatoes ; (abt 8
potatoes)
1 teaspoon Olive oil
1 teaspoon Minced garlic
1 teaspoon Chopped parsley
1 tablespoon Whole butter

In a nonstick pan heat the oil until hot and pan sear the striped bass
skin sidedown for approximately 1 to 2 minutes or until crisp. Turn and
finish cooking on the other side. Remove the fish and pour off the excess
oil and deglaze the pan with the white wine and add the remaining
ingredients. Spoon the mixture over the fish once the butter has melted.
Whisk together the heavy cream, eggs, garlic, salsify and salt and pepper
to taste until well combined. Using 2ounce or 3ounce ramekin molds,
sprayed with nonstick spray, pour the mixture into the the ramekins. Place
the ramekins in a water bath and cover with buttered waxed paper. Bake in a
325 degree oven until ramekins are done. Approximately 20 minutes. Toss the
potatoes with the olive oil, garlic, salt and pepper. Roast in a 450 degree
oven for approximately One half hour or until done. Toss with the chopped
parsley and whole butter. This recipe yields 2