Salt Crusted Striped Bass, Endive & Arugula Salad w/ Peaches & Almonds, Summer Vegetable Gratin, Cheesecake with Strawberry Coulis

Whew what a meal.  I am tired just typing the title!  I will start with the cheesecake which turned out the best.  The process wasn't all that different from most cheesecake recipes except for the use of a water bath and the addition of heavy whipping cream.  It was so good!  It also was beautiful and didn't crack thanks to the water bath.  I whipped up the strawberry coulis condiment to serve alongside.  Those of you reading that have this cookbook...TRY THE CHEESECAKE RECIPE!

For the salt crusted striped bass, I actually had to use a whole five pound red snapper. (Striped bass isn't in season right now).  I mixed up a mixture of kosher salt and egg whites and packed it around the fish while I tried not to look at his pitiful eyes staring at me. 

After roasting in the oven, cracking the salt crust, and fileting the fish it was ready to serve.

The summer vegetable gratin was a layering of eggplant, squash, tomatoes, zucchini with bread crumbs and parmesan baked on a bed of onions and garlic.  It was a great recipe to serve to make use of the bounty in the farmer's markets and gardens right now.

The endive & arugula salad consisted of the two lettuces tossed with sliced peaches and almonds.  It was dressed with a dressing made of the peach puree from the book which is cooked down peaches flavored with spices and canned.

All in all...a great meal!

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