Orata Sciortino--Chilean Sea Bass W/ Shiitake Mushrooms
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 56.69-226.79 g sea bass fillets (Chilean)
- flour, for dredging
- 29.58 ml olive oil
- 236.59 ml shiitake mushroom, stems removed, coarsely chopped
- 1 shallot, finely chop
- salt and pepper, to taste
- 56.69 g cognac
- 59.14 ml dried currant
- 118.29 ml chicken stock
- 4.92 ml unsalted butter, cold
directions
- Preheat oven to 400 degrees. Preheat an ovenproof skillet large enough to accommodate both fillets over high heat. Dredge fillets in flour, shaking off excess. Add olive oil to skillet and add fillets, skin side up. Cook until golden brown on one side. Turn over and add shiitake mushrooms, turning to cook evenly. When mushrooms are slightly wilted, add shallot and season with salt and pepper.
- Remove skillet from heat and deglaze pan with the Cognac. Add currants. Once Cognac has stopped sizzling, return skillet to the heat and cook until Cognac is almost entirely reduced. Add chicken stock. Place skillet in the oven for about 8 to 10 minutes, or until fish is tender.
- Place each fillet on a plate and return the skillet to high heat. Reduce sauce to half its original volume and add butter, stirring to incorporate. When butter is completely melted and blended into sauce, spoon over each fillet and serve.
-
Suggested wine:
- 2002 Ferrari-Carano Fumé Blanc.
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I'm a single mommy of one. I Love to Cook ~ My daughter loves cooking with me too! I LOVE trying new recipes but I find I always change them to my likings as I make them. I hope you like what I post :) I'll try to suite them to others and make them more flexible... maybe offer different ideas... If you have any advice for the "Zaar Newbie" I'd love to hear it!! I'm a Massage Therapist/ Personal Trainer ~ I really want to become a ND at some point... lots and lots of schooling!!
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