Bass Dinner

Bass and Mushrooms (Serves 2)



Ingredients:



12 oz. bass or halibut (any firm, fleshed fish will work)



4 oz. oyster mushrooms



Instructions:



1. Pre-heat oven to 400 degrees.



2. Pat the skin side of fish fry and season with salt and pepper.



3. Heat 2 tablespoons of oil non-stick sauté pan over medium heat until it just starts to smoke.



4. Add the fish skin-side down and fry for 2 minutes or until skin starts to crisp flip the fish add the mushrooms and finish in the oven for five minutes.



Vadouvan spice



Ingredients:



3 medium onions



12 garlic cloves



2.5 T. curry powder



1 t. ground cardamom



1 t. ground mustard seed



1 T. salt and pepper



Instructions:



1. Pulse garlic and onions in a food processor until roughly chopped.



2. Add remaining ingredients and sauté until soft and translucent.



3. Bake in oven at 350 until mixture is very dry (approximately 1 hour).



4. Store in a cool dry place. Yields 1 cup.



Rice



Ingredients:



2 cups rice



4 cups water



Instructions:



1. Place rice and water in a pot and bring to a boil.



2. Once at a boil reduce heat to low and simmer covered for 25 minutes. Remove from heat and let sit covered for 5 minutes.



Cauliflower



Ingredients:



1 cup cream



1 cup water



1/2 head of cauliflower cut into small pieces



2 T. Vadouvan spice



Instructions:



1. Place cauliflower, water, and cream into a pot and cook until cauliflower is soft.



2. Strain, reserving the liquid.



3. Place cauliflower in a blender and, while running slowly, add the liquid until a smooth puree is achieved.



4. While still running, add Vadouvan and salt to taste.