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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6054_112910_black_sea_bass.jpg

Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil, plus more for baking sheet 1/4 cup (1/2 stick) plus 1 tablespoon unsalted butter 8 ounces small matsutake mushrooms, peeled and cut into quarters, plus 1 whole, peeled and thinly sliced Coarse salt and freshly ground white pepper Espelette pepper 1/2 cup plus 2 tablespoons sake, preferably Junmai Dai Ginjo 1 cup homemade or store-bought low-sodium chicken stock 1/8 teaspoon freshly squeezed lemon juice 3 sprigs fresh rosemary, plus 1 tablespoon chopped 4 (5-ounce) black sea bass fillets 1 small bunch chives, chopped

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 6054_112910_black_sea_bass.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

6054_112910_black_sea_bass.jpg

6054_112910_black_sea_bass.jpg

Ingredients

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for baking sheet 1/4 cup (1/2 stick) plus 1 tablespoon unsalted butter 8 ounces small matsutake mushrooms, peeled and cut into quarters, plus 1 whole, peeled and thinly sliced Coarse salt and freshly ground white pepper Espelette pepper 1/2 cup plus 2 tablespoons sake, preferably Junmai Dai Ginjo 1 cup homemade or store-bought low-sodium chicken stock 1/8 teaspoon freshly squeezed lemon juice 3 sprigs fresh rosemary, plus 1 tablespoon chopped 4 (5-ounce) black sea bass fillets 1 small bunch chives, chopped

Directions

Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium high-sided skillet over medium-high heat. Add 8 ounces mushrooms and cook, stirring, until lightly browned, 1 to 2 minutes. Season with salt and espelette pepper. Add sake to deglaze, scraping up any browned bits from bottom of skillet; cook until sake is reduced by half.

Add chicken stock and 1/8 teaspoon lemon juice; season with salt and espelette pepper. Add rosemary sprigs and let cook until liquid is reduced by half. Using a slotted spoon remove mushrooms and rosemary; set mushrooms aside and discard rosemary.

Gradually add remaining 1/4 cup (1/2 stick) butter and 1 tablespoon olive oil to skillet, using an immersion blender to combine. Add mushrooms and stir to coat. Set mushrooms aside in a warm place.

Preheat broiler; lightly oil a small baking sheet and set aside. Heat remaining 2 tablespoons olive oil in a large nonstick ovenproof pan over high heat. Season on both sides with salt and pepper. Add fish to skillet, skin side down. Cook until skin is crisp, 4 to 5 minutes. Transfer to prepared baking sheet and place under broiler; cook until fish is no longer opaque, about 1 minute more. Remove from broiler and keep warm.

Add chopped rosemary and stir into mushroom mixture along with chives; divide mushroom mixture evenly among 4 plates. Top each with a fish fillet and thinly sliced mushrooms; season with salt and pepper. Spoon any remaining sauce from mushroom mixture around fish; serve immediately.

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All Reviews for Black Sea Bass with Matsutake Mushrooms and Rosemary

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Black Sea Bass with Matsutake Mushrooms and Rosemary

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest