Side Pannel
Pan-Roasted Sea Bass with Wild Mushrooms
Pan-Roasted Sea Bass with Wild Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Main Dish
Ingredients List
- 2 tb Olive oil
- 2 lb Assorted fresh mushrooms,
- -such as white, shiitake,
- -oyster or chanerelle
- -large mushrooms quartered
- 5 tb Cold unsalted butter, 2
- -tablespoons cut into pieces
- Salt and freshly ground
- -pepper
- 3 md Leeks, white and tender
- -green, finely chopped
- 1/2 c Chicken stock or canned
- -low-sodium broth
- 2 tb Vegetable oil
- 4 Sea (6-ounce) bass fillets
- -with skin, about 1-1/2 in.
- -thick
- 1/4 c Finely chopped fresh
- -flat-leaf parsley
Directions
You need thick, firm-fleshed fish fillets to take the heat of pan-roasting;
sea bass is ideal because the skin crisps up so nicely in the hot pan.
Tilefish makes a good alternative.
1. Heat the olive oil in a large skillet until almost smoking. Add the
mushrooms and cook over moderately high heat, stirring, for 2 minutes. Stir
in 1 tablespoon of the butter, reduce the heat to low and cook until the
mushrooms are browned and the pan is dry, about 7 minutes. Season with salt
and pepper and transfer to a saucepan.
2. Melt 2 more tablespoons of the butter in the skillet. Add the leeks,
cover and cook over low heat, stirring a few times, until tender, about 10
minutes. Season with salt and pepper and add to the mushrooms along with
the chicken stock; simmer for 3 minutes. Season with salt and pepper.
3. Preheat the oven to 450ø. In a large, heavy-bottomed ovenproof skillet,
heat the vegetable oil until almost smoking. Season the fish with salt and
pepper and add to the skillet, skin side down. Shake the skillet to loosen
the fillets and cook over high heat until the skin is browned and crisp,
about 5 minutes. Turn the fillets, transfer the skillet to the oven and
roast for about 4 minutes, or until the fish is just cooked through.
4. Stir the butter pieces and chopped parsley into the mushroom-leek sauce.
Divide the sauce among 4 large plates and set the bass fillets on top.
Serve at once.
sea bass is ideal because the skin crisps up so nicely in the hot pan.
Tilefish makes a good alternative.
1. Heat the olive oil in a large skillet until almost smoking. Add the
mushrooms and cook over moderately high heat, stirring, for 2 minutes. Stir
in 1 tablespoon of the butter, reduce the heat to low and cook until the
mushrooms are browned and the pan is dry, about 7 minutes. Season with salt
and pepper and transfer to a saucepan.
2. Melt 2 more tablespoons of the butter in the skillet. Add the leeks,
cover and cook over low heat, stirring a few times, until tender, about 10
minutes. Season with salt and pepper and add to the mushrooms along with
the chicken stock; simmer for 3 minutes. Season with salt and pepper.
3. Preheat the oven to 450ø. In a large, heavy-bottomed ovenproof skillet,
heat the vegetable oil until almost smoking. Season the fish with salt and
pepper and add to the skillet, skin side down. Shake the skillet to loosen
the fillets and cook over high heat until the skin is browned and crisp,
about 5 minutes. Turn the fillets, transfer the skillet to the oven and
roast for about 4 minutes, or until the fish is just cooked through.
4. Stir the butter pieces and chopped parsley into the mushroom-leek sauce.
Divide the sauce among 4 large plates and set the bass fillets on top.
Serve at once.
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