MENU
 
 
 
 

  • Black Sea Bass With Chanterelle Mushrooms

    0 votes
    Black Sea Bass With Chanterelle Mushrooms
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 whl black sea bass - (2 lbs) cleaned, scaled
    • 2 Tbsp. unsalted butter
    • 1/2 tsp coarse salt Freshly-grnd white pepper
    • 1 lb chanterelle mushrooms - (to 1 1/4 lbs) cleaned
    • 1 1/2 Tbsp. canola oil for cooking
    • 1 x shallot minced fine
    • 1/2 lb mixed baby field greens washed
    • 2 Tbsp. finely-minced chives Fresh chervil for garnish
    • 1 tsp Dijon mustard
    • 1/2 tsp coarse salt Freshly-grnd white pepper
    • 1 Tbsp. sherry vinegar
    • 1 Tbsp. red wine vinegar
    • 1 1/2 Tbsp. walnut oil
    • 1 1/2 Tbsp. extra-virgin extra virgin olive oil

    Directions

    1. Fillet the sea bass by making the first cut behind the gills to the backbone; starting at the tail end, cut toward the head along the backbone; remove fillet. Turn fish over; repeat. Trim the thin edges of the fillets for even cooking. Remove pin bones with pliers. Cut each fillet in half for first-course serving; leave whole for main-course serving.
    2. Heat oven to 450 degrees. Heat butter, salt, and pepper in a large saute/fry pan over medium heat. Add in mushrooms; toss to coat. Cook till mushrooms release their liquid.
    3. Heat an ovenproof saute/fry pan over medium-high heat. Season both sides of the fillets with salt and pepper. Add in canola oil to pan. When oil is warm but not smoking, add in fillets skin-side down; remove from heat if too warm. Sear till crisp, golden, 1 1/2 to 2 min. Place the pan (with the fillets still flesh-side-up) in the oven for 2 to 3 min.
    4. Add in shallots to mushrooms, and saute/fry. Toss greens with 3/4 quantity of Sherry Vinaigrette. Remove mushrooms from heat; add in remaining vinaigrette and chives.
    5. Drain fillets on paper towel. Distribute dressed greens on plates; top with mushrooms and fillets. Garnish each with chervil.
    6. SHERRY VINAIGRETTE: Whish together mustard, salt, pepper, vinegars, and oils in a small bowl. Adjust seasonings, and set aside.
    7. Serves 4 as a first course, 2 as a main course.

    Leave a review or comment