Photo: Striped Bass with Mushrooms Recipe
Ingredients
- 3 tablespoons unsalted butter
- 5 large shallots, thinly sliced
- 2 sprigs fresh thyme
- Kosher salt and freshly ground pepper
- 10 ounces white mushrooms, trimmed and quartered
- 4 6-ounce skin-on striped bass fillets (about 1 inch thick)
- 2 tablespoons extra-virgin olive oil
- 3/4 cup dry white wine
- 3/4 cup heavy cream
- Chopped fresh parsley or chives, for garnish (optional)
Directions
Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes.
Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.
Photograph by Antonis Achilleos
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By dcag1996_8266565
Chester-le-Stre...
on August 22, 2010
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While on holiday in North Wales my husband tried Sea Bass for the first time and really liked it. Once we came home I decided to find a recipe so I could fix sea bass for my husband (who is very picky about what type of fish he eats, it can't be too fishy. I came across this recipe and after reading it I decided to give it a try. My husband loved it. The shallots, wine and cream combined together was wonderful and it's a very easy recipe to follow. My only problem was that when I fried the fish skin side down when I moved it to a place the skin stuck to the bottom of my skilled, which is stainless steel, so you might want to try a skillet with a non-stick surface. You could no doubt use a different type of fish in this as well as other meats including chicken. Thanks so much for such a easy and wonderful recipe.
By bfreyberg_13038535
apopka, 48
on July 31, 2010
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When trying this recipe, we could not find striped bass at the store. We used haddock, dusted with light flour for drippings. Other than that, we did the recipe as written. The sauce was what made the dish. It was fantastic!!! Can't wait to try it again.
By caviar_22_12848028
wilmington, 73
on May 04, 2010
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I have made this dish now several times and it has impressed everyone!! The pairing of the shallots and mushrooms bring a nice aroma and tastes wonderful together!! The Chardonay and heavy cream sauce adds awonderful flavor to the dish and could be used with many other meats !! I highly recomend this reciped!!
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