Fillets of Sea Bass with Mushrooms
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Here, fillets of sea bass or another lean white fish are braised in white wine or in fish broth made with white wine, shallots, and mushrooms. The sauce is finished with a little cream and served around and over the fillets. Makes 4 main-course servings.
ingredients
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serves: 4
2 whole 1-pound Atlantic sea bass (striped bass, sole, flounder, fluke, skate, or blackfish, or four 6- to 8-ounce fillets of the same fish, skin removed)
1/2 cup dry white wine (if not using whole fish)
1 cup water
1 shallot (minced)
Salt
Pepper
8 cremini mushrooms (or cultivated white mushrooms, thinly sliced)
2 tablespoons finely chopped fresh parsley
1/2 cup heavy cream
Servings Per Recipe: 4
Amount per Serving
Calories: 88
- Total Fat: 5.6 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Cholesterol: 20.6 mg
- Sodium: 11.1 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.5 g
- Sugars: 1.5 g
- Protein: 0.7 g
preparation
1. VARIATIONS:
2. The steaming liquid from mussels or clams makes a delicious braising liquid. Just steam the shellfish ahead of time, take them out of the shell (or leave some in the shell to be decorative), and reheat the shellfish in the braising liquid at the last minute and serve with the fillets. The cooking liquid can also be transformed into a classic white wine sauce by whisking in egg yolks.
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comments
arlene
May 11, 2012