Pan Crispy Striped Bass with Brown Butter, Lump Crab Meat and Shiitake -- Watercress Salad
- 6 (6-ounce) fillets of striped bass, skin on
- 1 pound jumbo lump crab meat, shells picked
- 1/4 cup clarified butter
- 1 lemon, juiced
- 2 tablespoons chopped parsley
- 1/4 pound of unsalted butter, cold, cut into pieces
- 1 recipe roasted shiitake mushrooms, recipe follows
- 4 bunches watercress, fleshy stems removed
- Salt and white pepper
- ROASTED SHIITAKE MUSHROOMS:
- 1 pound shiitake mushrooms, cleaned
- 2 tablespoons garlic
- 1 tablespoon thyme, chopped
- 1 tablespoon rosemary, chopped
- Olive oil
Heat a 14-inch saute pan to medium high. Dry the skin side of the filets with a cloth. Generously season both sides of the fish with salt and white pepper. Add the clarified butter to the pan and place 3 of the fillets in the pan skin side down. Cook for 3 minutes and gently turn using a fish spatula. Cook an additional 2 minutes and reserve on absorbent cloth. Cook the other fillet in the same fashion. Wipe the hot pan out with a dry clean cloth. Add the cold butter to the pan and swirl around. Allow the butter to brown. Carefully add the crabmeat to the pan and use a wooden spoon to gently stir the pan. Add the lemon juice and parsley. Remove from the heat.
In a medium mixing bowl, combine the warm mushrooms and their oil with the watercress. Place some of the mixture on a plate. Place fillet of fish skin side up on top of the salad and top with a generous amount of the crab meat mixture.ROASTED SHIITAKE MUSHROOMS:
Preheat the oven to 425 degrees. In a large bowl, toss together the mushrooms, garlic, herbs, olive oil and salt and pepper. Place the mushrooms on a baking sheet and bake for 15 minutes.
More Recipes and Ideas:
Striped Bass Puttanesca with Seared Fingerling Potatoes, Striped Bass With Artichokes and Olives, Black Sea Bass with Corn and Jumbo Lump Crab Saute, Salad Dressing, Swordfish Recipes, Mushroom Risotto Recipes, Spinach Salad Recipes, Lobster Salad Recipes, Caesar Salad Recipes
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