| 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 Converted by MM_Buster v2.0n.
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