CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
|
4 |
servings |
INGREDIENTS
1 |
|
Whole black sea bass – (2 lbs); cleaned, scaled |
2 |
tb |
Unsalted butter |
1/2 |
ts |
Coarse salt |
|
|
Freshly-ground white pepper |
1 |
lb |
Chanterelle mushrooms – (to 1 1/4 lbs); cleaned |
1 1/2 |
tb |
Canola oil; for cooking |
1 |
|
Shallot; chopped fine |
1/2 |
lb |
Mixed baby field greens; washed |
2 |
tb |
Finely-chopped chives |
|
|
Fresh chervil; for garnish |
|
|
=== SHERRY VINAIGRETTE === |
1 |
ts |
Dijon mustard |
1/2 |
ts |
Coarse salt |
|
|
Freshly-ground white pepper |
1 |
tb |
Sherry vinegar |
1 |
tb |
Red wine vinegar |
1 1/2 |
tb |
Walnut oil |
1 1/2 |
tb |
Extra-virgin olive oil |
INSTRUCTIONS
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 pan over medium heat. Add mushrooms; toss to coat. Cook until
mushrooms release their liquid.
Heat an ovenproof saute pan over medium-high heat. Season both sides
of the fillets with salt and pepper. Add canola oil to pan. When oil
is hot but not smoking, add fillets skin-side down; remove from heat
if too hot. Sear until crisp, golden brown, 1 1/2 to 2 minutes. Place
the pan (with the fillets still flesh-side-up) in the oven for 2 to 3
minutes.
Add shallots to mushrooms, and saute. Toss greens with 3/4 quantity of
Sherry Vinaigrette. Remove mushrooms from heat; add 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.
Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 190 Calories (kcal); 21g Total Fat; (97% calories from
fat); trace Protein; 1g Carbohydrate; 16mg Cholesterol; 487mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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