Recipe - Black Sea Bass With Chanterelle Mushrooms

1 Whole black sea bass (2
lbs); cleaned, scaled
2 tablespoon Unsalted butter
One half teaspoon Coarse salt
Freshlyground white pepper
1 pound Chanterelle mushrooms (to
1 One fourth lbs); cleaned
1 One half tablespoon Canola oil; for cooking
1 Shallot; chopped fine
One half pound Mixed baby field greens;
washed
2 tablespoon Finelychopped chives
Fresh chervil; for garnish
=== SHERRY VINAIGRETTE ===
1 teaspoon Dijon mustard
One half teaspoon Coarse salt
Freshlyground white pepper
1 tablespoon Sherry vinegar
1 tablespoon Red wine vinegar
1 One half tablespoon Walnut oil
1 One half tablespoon Extravirgin olive oil

Fillet the sea bass by making the first cut behind the gills to the
backbone; starting at the tail end, cut toward the head along the
backbone; remove fillet. Turn fish over; repeat. Trim the thin edges
of the fillets for even cooking. Remove pin bones with pliers. Cut
each fillet in half for firstcourse serving; leave whole for
maincourse serving.

Heat oven to 450 degrees. Heat butter, salt, and pepper in a large
saute pan over medium heat. Add mushrooms; toss to coat. Cook until
mushrooms release their liquid.

Heat an ovenproof saute pan over mediumhigh heat. Season both sides
of the fillets with salt and pepper. Add canola oil to pan. When oil
is hot but not smoking, add fillets skinside down; remove from heat
if too hot. Sear until crisp, golden brown, 1 One half to 2 minutes. Place
the pan (with the fillets still fleshsideup) in the oven for 2 to 3
minutes.

Add shallots to mushrooms, and saute. Toss greens with Three fourths quantity of
Sherry Vinaigrette. Remove mushrooms from heat; add remaining
vinaigrette and chives.

Drain fillets on paper towel. Distribute dressed greens on plates;
top with mushrooms and fillets. Garnish each with chervil.

SHERRY VINAIGRETTE: Whish together mustard, salt, pepper, vinegars,
and oils in a small bowl. Adjust seasonings, and set aside.

Serves 4 as a first course, 2 as a main course.

Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 190 Calories (kcal); 21g Total Fat; (97% calories from
fat); trace Protein; 1g Carbohydrate; 16mg Cholesterol; 487mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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