My F&W
quick save (...)
Black Sea Bass with Baby Vegetables and Mushroom Brown-Butter Vinaigrette
© Armelle Habib

Black Sea Bass with Baby Vegetables and Mushroom Brown-Butter Vinaigrette


Brown-Butter Mushroom Vinaigrette

  1. 2 tablespoons unsalted butter
  2. 7 ounces sliced white or cremini mushrooms
  3. 1 tablespoon honey
  4. 1 tablespoon soy sauce
  5. 1 tablespoon lemon juice
  6. 1 tablespoon Banyuls vinegar
  7. 3/4 cup water
  8. 3 tablespoons salted butter

Spice Mix

  1. 2 hazelnuts
  2. 2 almonds
  3. 1 tablespoon ground coriander
  4. 1 tablespoon sesame seeds
  5. 1 1/2 tablespoons freshly ground black pepper

Vegetables and Sea Bass

  1. 4 fingerling potatoes
  2. 1/2 cup fresh fava beans
  3. 8 white pearl onions
  4. 8 red pearl onions
  5. Four 6-ounce black sea bass fillets, with skin
  6. Salt and freshly ground pepper
  7. Heavy cream
  8. All-purpose flour
  9. About 4 tablespoons grapeseed oil
  10. 8 yellow pear tomatoes, halved
  11. 8 red baby tomatoes, halved
  12. 8 orange baby tomatoes, halved
  13. 8 cherry tomatoes, halved
  14. 4 teaspoons chopped oregano
  15. 4 teaspoons chopped tarragon
  1. Melt the butter in a medium skillet. Add the mushrooms and sauté over moderately high heat, tossing occasionally, until browned. Add the honey, soy sauce, lemon juice, vinegar and water. Simmer over moderately low heat for 30 minutes. Strain the mushroom mixture through a fine mesh sieve set over a bowl. Press on the solids to extract all of the liquid.
  2. Prepare an ice water bath. Melt the salted butter in a small saucepan, then cook over moderate heat just until it begins to brown. Immediately dip the bottom of the saucepan in the ice bath to stop the cooking. Pour the brown butter into the mushroom vinaigrette and whisk until combined.
  3. In a small dry skillet, combine the nuts and spices and toast over moderate heat until lightly browned. Transfer to a spice grinder and let cool. Grind to a medium grind.
  4. In a medium saucepan of boiling salted water, cook the potatoes until just tender. Using a slotted spoon, transfer to a plate, let cool slightly and peel. Cut each potato into 3 pieces. Add the fava beans to the salted water and blanch until just tender. Using a slotted spoon, transfer to a plate and let cool slightly, then peel. Repeat with the pearl onions.
  5. Cut each sea bass fillet into 3 equal pieces and season with salt and pepper. Dip each piece of fish into the cream (shake off any excess), followed by the spice mix and finally, the flour. Heat 1 tablespoon of grapeseed oil in a medium skillet. Working in batches, sauté the fish until crisp and cooked through; adding more oil as necessary. Transfer to a plate.
  6. In a medium saucepan, combine the brown butter vinaigrette with the potatoes, fava beans and pearl onions. Cook over moderate heat until warmed through. Stir in the tomatoes and herbs and transfer to bowls. Top with the fish and serve.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.