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Easy
By Battman
Published 2007
Skin bass and reserve skin. Slice bass very thin. Peel and roast peppers. Place skin on sheet pan between 2 silk pads. Bake at 350° until crispy. Place sashimi, peppers, arugula, and micro greens on one piece of crispy skin. Repeat. Top with vinaigrette and then skin.
Combine ingredients and mix well.