Herb-Crusted Sea Bass Recipe
1 pound button mushrooms
1 shallots, finely chopped
1 tablespoon olive oil
1/2 cup white wine
Coarse salt and freshly ground white pepper, to taste
4 beefsteak tomatoes
1 medium onion, finely diced
2 tablespoons olive oil
1/2 cup Riesling wine
Coarse salt, to taste
6 tablespoons unsalted butter, softened
1 cup coarse breadcrumbs
1 tablespoon brandy
1 tablespoon Pernot
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 teaspoons chopped garlic
2 teaspoons chopped fresh Italian parsley
1 whole egg
4 sea bass (6 ounces each), cut into 2" x 3" pieces
Yield: 4 servings
Finely chop the mushrooms to about 1/16" in thickness. Sauté the chopped shallots in the olive oil, add the mushrooms and wine, and cook gently until all the excess liquid has evaporated. Add the salt and ground white pepper. Reserve and chill.
Remove the core from top of each tomato, then cut an X skin-deep in the bottom of each tomato. Bring 3 cups of water to a rolling boil in a small saucepan. Submerge each tomato, one at a time, into the boiling water for 10 to 15 seconds, then put into a bowl of cold water to stop the cooking. Peel the skin off, then cut in half and remove the seeds. Cut into 1/4" pieces.
Sauté the onions in the olive oil in a medium pan over medium heat until soft. Add the white wine and salt and cook until liquid is reduced by half (to 4 tablespoons).
Add the tomatoes and gently simmer for about 12 minutes, until all excess liquid has evaporated. Put aside and chill.
Mix all the ingredients thoroughly; set aside at room temperature.
Preheat the oven to 350°F
Place the sea bass on a baking sheet and spread the Mushroom Duxelles on top.
Spread the Tomato Concasse on top of the Mushroom duxelles, then place the Herb Crust on top.
Place the sea bass in the oven for 18 to 20 minutes, until the fish is firm and the crust is golden.
Cooks Note: this impressive dish is perfect for dinner parties, as the mushrooms, tomato sauce, and herb crust all can be prepared ahead of time.