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Рецепт Crispy Striped Bass With Sauteed Baby Morels And A Watercress Sauce
by Global Cookbook

Crispy Striped Bass With Sauteed Baby Morels And A Watercress Sauce
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Ингредиенты

  • 2 c. fish or possibly chicken stock hot
  • 1 Tbsp. Dijon mustard
  • 2 bn watercress cleaned
  • 1/4 c. parsley sprigs Salt to taste Freshly-grnd black pepper to taste
  • 1 c. small-diced potatoes
  • 5 Tbsp. extra virgin olive oil
  • 2 Tbsp. chopped shallots
  • 2 tsp minced garlic
  • 1 lb fresh baby morel mushrooms
  • 4 x striped bass fillets - (abt 6 ounce ea) skin on
  • 1 Tbsp. snipped chives 1/2" long

Инструкции

  1. Preheat the fryer.
  2. In a blender, combine the stock, mustard, watercress and parsley. Puree till smooth. Season with salt and pepper. Strain the sauce through a fine mesh strainer. Pour into a saucepan and place over low heat, keep hot.
  3. Fry the potatoes till golden. Remove and drain on paper towels.
  4. In a saute/fry pan, over medium heat, add in 2 Tbsp. of the oil. When the oil is warm, add in the shallots, garlic and morels. Season with salt and pepper. Saute/fry for 3 to 4 min, or possibly till the morels are tender. Add in the potatoes and continue to saute/fry for 1 minute. Remove from the heat and keep hot.
  5. Season both sides of the bass with salt and pepper. In a large saute/fry pan, over medium heat, add in the remaining 3 Tbsp. of oil. When the oil is warm, pan-fry the bass for 3 to 4 min on each side. Remove from the pan and drain on paper towels.
  6. To serve, spoon the sauce in the center of each plate. Spoon some of the mushroom-potato mix in the center of the sauce. Lay the fish on top of the mushrooms. Garnish with chives.
  7. This recipe yields 4 servings.