Black Bass With Hon Shimeji Mushrooms Razor Clams And Tomato Garlic Marinade Recipes

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STEAMED BLACK BASS WITH KOMBU NOODLES AND MUSHROOM DASHI



Steamed Black Bass with Kombu Noodles and Mushroom Dashi image

Provided by Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 16

1 quart water
3/4 cup high quality soy sauce
8 ounces sake
1 to 2 large kombu leaves, soaked for one minute
8 medium carrot batons (1/4 by 1/4 by 4-inch)
8 medium daikon batons (1/4 by 1/4 by 4-inch)
1 cup dried mushrooms
2 tablespoons dashi flakes or 1/4 cup shaved bonito, for dashi flakes
1 quart mushroom dashi
2 (8-ounce) black bass fillets
8 blanched carrot batons
8 blanched daikon batons
Sliced mushrooms from dashi preparation
1 cup sliced Chinese or regular mustard greens
24 kombu battera, cut in half lengthwise
Coarse fleur de sel, to garnish

Steps:

  • Place the water, soy and sake in a large saucepot over a medium flame. Add the kombu and simmer until the kombu softens. Add the carrots and daikon, simmer until the carrots and diakon just soften (about 2-1/2 minutes), then remove from the flame. Discard the kombu, and reserve the carrots and daikon. Add the mushrooms and shaved bonito (or dashi flakes) and soak until the liquid comes to room temperature. Remove mushrooms from dashi liquid, thinly slice the mushrooms and set aside.
  • Place 1 cup of mushroom dashi in the bottom of a small wok. Set a bamboo rice steamer over the dashi. Bring the dashi to a simmer over a medium flame. Place the bass fillets in the steamer and cover. Steam 6 to 8 minutes or until the bass is just cooked. Meanwhile, place the remaining dashi in a medium saucepot over a medium flame. Add the carrots, daikon, mushrooms, mustard greens, and kombu battera. Bring to a simmer. Divide the broth and vegetables equally into 2 warmed bowls. Arrange the carrots and daikon lattice style to support the bass. Lay the bass over the lattice and sprinkle with fleur de sel.

BLACK BASS WITH HON-SHIMEJI MUSHROOMS, RAZOR CLAMS, AND TOMATO-GARLIC MARINADE



Black Bass with Hon-Shimeji Mushrooms, Razor Clams, and Tomato-Garlic Marinade image

Provided by Shea Gallante

Categories     Fish     Leafy Green     Mushroom     Tomato     Sauté     Bass     Clam     Summer     Shallot     Sugar Snap Pea

Yield Makes 4 servings

Number Of Ingredients 22

4 fillets black sea bass, about 6 to 8 ounces each
2 chives, whites only
1 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/2 cup sun-dried tomatoes, drained and thinly sliced
1 dozen fresh live razor clams
2 teaspoons canola oil
1/2 cup Wondra flour*
2 shallots, chopped
1/2 cup sugar snap peas, trimmed
1/2 cup snow peas, trimmed and thinly sliced
1/4 cup fresh corn kernels
1/2 cup mustard greens
1 cluster Hon-Shimeji mushrooms, cleaned and trimmed
1/4 cup fish stock
1/4 cup fresh clam juice or high-quality bottled clam juice
1/4 bunch flat-leaf parsley, chopped
1 teaspoon tarragon, chopped
Extra-virgin olive oil
Sea salt
Freshly ground white pepper

Steps:

  • With a sharp knife, score the skin of each fish fillet, being careful not to cut into the flesh.
  • Slice the garlic chives very thin and place them in a small saucepot with the cup of olive oil. Cook over a very low flame until very tender, about 40 minutes. Remove from the flame and add the balsamic vinegar, soy sauce, and sun-dried tomatoes. Set aside.
  • Remove the razor clams and split them lengthwise. Julienne the clams and store them over ice or in the refrigerator.
  • In a large, hot sauté pan, add enough canola oil to just coat the bottom of the pan and heat to just below smoking point. Season the fish filets with fresh pepper, Wondra flour, and sea salt. Place fish skin-side down in pan, making sure to press down with a fish spatula to prevent fish from curling. Cook until skin is crisp and golden brown, about 4 to 5 minutes. Flip fish and finish cooking on the other side until it is just cooked through, about 1 to 2 minutes.
  • In another medium sauté pan, add a little bit of canola over low heat and sweat the shallots, sugar snap peas, and snow peas until tender, making sure to avoid any caramelization. Raise heat to medium, add the mustard greens and then the mushrooms. Season with salt and pepper and cook until mushrooms are tender, about 4 to 5 minutes. Add the fish stock and clam juice and reduce by half. Add the razor clams and immediately remove pan from heat, stirring constantly. Add extra-virgin olive oil in a slow stream, then add chopped tarragon. Season to taste.
  • Add the chopped parsley to the tomato-garlic marinade, stirring to reincorporate oil and vinegar. Divide the garnish equally among 4 plates, top with fish, and spoon about 1 teaspoon of tomato-garlic relish over top of the fish.
  • *Low-moisture flour, available at all supermarkets.

BLACK SEA BASS WITH MATSUTAKE MUSHROOMS AND ROSEMARY



Black Sea Bass with Matsutake Mushrooms and Rosemary image

Matsutake mushrooms, considered by the Japanese to be the finest of all mushroom varieties, add fresh flavor to this broiled bass recipe from Michael Cimarusti, head executive chef at Providence.Also try:Striped Bass with Yuzu Kosho and Wilted Spinach

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 11

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

Steps:

  • 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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