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Black Sea Bass With Chanterelle Mushrooms Recipe - unsalted butter

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unsalted butter white pepper Chanterelle mushrooms canola oil shallot mixed baby chervil mustard white pepper sherry vinegar red wine vinegar walnut oil extra virgin extra virgin olive oil
Viewed: 17 - Published at: 3 years ago

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

Method

  • 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.
  • 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.
  • 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.
  • 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.
  • Drain fillets on paper towel.
  • Distribute dressed greens on plates; top with mushrooms and fillets.
  • Garnish each with chervil.
  • SHERRY VINAIGRETTE: Whish together mustard, salt, pepper, vinegars, and oils in a small bowl.
  • Adjust seasonings, and set aside.
  • Serves 4 as a first course, 2 as a main course.

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