Black Bass With Mushrooms Recipes

BLACK SEA BASS WITH MATSUTAKE MUSHROOMS AND ROSEMARY

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.

STEAMED BLACK BASS WITH KOMBU NOODLES AND MUSHROOM DASHI

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 SEA BASS CRUSTED WITH SPICES, TOMATO, AND VEGETABLE VINAIGRETTE

Steps:

• For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice.
• Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth.
• Cook fingerling potato, peel and cut into thirds. Set aside.
• Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp.
• Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish.
• Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.

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

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.

SAUTEED BASS FILLETS WITH MUSHROOMS, SCALLIONS, AND SOY

Steps:

• Cut white and pale green parts of scallions diagonally into 1 1/2-inch pieces. Thinly slice enough scallion greens to measure 1/4 cup, reserving remainder for another use.
• Stir together soy, mirin, and water.
• Pat fish dry and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, turning once, until golden and almost cooked through, about 4 minutes total. Transfer fish to a serving dish and keep warm, loosely covered with foil. (Fish will continue to cook as it stands.)
• Add mushrooms, scallion pieces, and soy mixture to skillet and boil over moderately high heat, stirring, until mushrooms are tender and sauce is slightly thickened, 7 to 8 minutes. Add fish juices that have accumulated in serving dish to skillet and boil 1 minute. Spoon sauce over fish and sprinkle with scallion greens.
• Available at Asian markets and Uwajimaya (800-899-1928)

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE

Steps:

• Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
• Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
• Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

BLACK BASS WITH SILKY RHUBARB SAUCE

Steps:

• Preheat the oven to 275 degrees. Lay the fish skin side down in a baking dish just large enough to fit the fillets. Sprinkle with 3 tablespoons olive oil and season with salt. Roast until just cooked through, 15 to 25 minutes.
• In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the shiitakes, season with salt and sauté until lightly browned and just softened. Scrape into a bowl, adjust seasoning and keep warm.
• Return the pan to the heat and pour in the remaining 2 tablespoons oil. Add the shallots, ginger and rhubarb. Cook, stirring to scrape up any bits, until the rhubarb softens, about 4 minutes. Add 3/4 cup water and the sugar. Season with salt. Cook until reduced by half. Whisk in the butter and cream and then the vinegar. Press the sauce through a fine-mesh sieve set over a bowl.
• To serve, divide the sauce among 4 shallow bowls. Lay a piece of fish in each and top with a spoonful of mushrooms.