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Ingredientes
- 1 whl black sea bass - (2 lbs) cleaned, scaled
- 2 Tbsp. unsalted butter
- 1/2 tsp coarse salt Freshly-grnd white pepper
- 1 lb chanterelle mushrooms - (to 1 1/4 lbs) cleaned
- 1 1/2 Tbsp. canola oil for cooking
- 1 x shallot minced fine
- 1/2 lb mixed baby field greens washed
- 2 Tbsp. finely-minced chives Fresh chervil for garnish
- 1 tsp Dijon mustard
- 1/2 tsp coarse salt Freshly-grnd white pepper
- 1 Tbsp. sherry vinegar
- 1 Tbsp. red wine vinegar
- 1 1/2 Tbsp. walnut oil
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil
Direcciones
- 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/fry pan over medium heat. Add in mushrooms; toss to coat. Cook till mushrooms release their liquid.
- Heat an ovenproof saute/fry pan over medium-high heat. Season both sides of the fillets with salt and pepper. Add in canola oil to pan. When oil is warm but not smoking, add in fillets skin-side down; remove from heat if too warm. Sear till crisp, golden, 1 1/2 to 2 min. Place the pan (with the fillets still flesh-side-up) in the oven for 2 to 3 min.
- Add in shallots to mushrooms, and saute/fry. Toss greens with 3/4 quantity of Sherry Vinaigrette. Remove mushrooms from heat; add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 196 | 80% |
| Total Fat 22.24g | 28% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.02g | |
| Cholesterol 28mg | 9% |
| Sodium 625mg | 26% |
| Potassium 447mg | 13% |
| Total Carbs 3.87g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.89g | 1% |
| Protein 9.51g | 15% |
