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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Monday, October 15, 2012

Striped bass stuffed with fennel, lemon, tomatoes, olives & capers Mediterranean style by Steven Dolby












(Serves 2 people)
INGREDIENTS
2 Pound whole striped bass (gutted and scaled)
Kitchen foil (enough to seal the fish)
70g Fennel (thinly sliced)
4 Slices of lemon (thinly sliced)
70g Garlic chives
1 Garlic clove (finely diced)
1 Fresno chili (finely sliced)
1 Medium tomato (medium dice)
Fresh Italian flat leaf parsley (small handful roughly chopped)
1 Tsp capers
10 green olives
1/2 Cup vegetable stock
1/4 Cup white wine
Olive oil
Salt & ground black pepper (to taste)
Garnish with lemon zest, parsley & fennel tops
Serve with shrimp

© STEVEN DOLBY





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