Gourmet Branzino with Mushrooms
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- For the fish
- 4 steaks Sea bass (200 g each, approx.)
- ⅜ cup olive oil
- salt
- Black pepper
- 2 cups Porcini mushroom
- ½ cup Chestnuts (drained)
- 2 cups small Artichoke
- Dill (to garnish)
- Celery (to garnish)
- 1 carrot (peeled and balled using a melon baller)
Preparation steps
1.
Prepare the herb oil by blitzing together the olive oil with the herbs and seasoning until smooth.
2.
Transfer to a bowl and reserve until serving point.
3.
Make slashes in the skin of the sea bass. Rub the sea bass with half of the olive oil and season well.
4.
Place skin-side down in a saute pan and fry over a medium heat.
5.
Meanwhile, heat the other half of the olive oil in a large frying pan and saute the artichokes, and mushrooms with some seasoning, then add the chestnuts to warm through.
6.
Blanche the carrots balls in boiling salted water for a few minutes, then add to the rest of the vegetables.
7.
Once the skin of the fish is golden and crisp, and the fish lifts away easily from the pan, turn it over to cook the other side until the flesh is opaque and firm to the touch, with a little give.
8.
Arrange the vegetables on serving plates and sit the sea bass fillets on top.
9.
Garnish with the celery leaf, fill and spoon a little of the herb oil on the side. Sprinkle the top of the fish some sea salt and serve.
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