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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Mushrooms & Truffles > Baked Sea Bass with Morels and Red Wine Sauce |
Baked Sea Bass with Morels and Red Wine Sauce
This is an entrée with a lot "going on" flavor-wise.
The clam juice, morels, wine, ramps and fish seem
like an unlikely combination. The truth is that
this is a beautiful marriage and results in a
medley of flavors that sing in unison. You will need
some parchment for baking the fish.
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Ingredients:
1 ½ cups bottled clam juice
¾ ounce dried Morels, rinsed and drained
2 teaspoons vegetable oil
2 9-ounce sea bass fillets (about 1 ½ inches thick)
2/3 cup dry red wine
2 tablespoons minced ramps
1 ½ teaspoons cornstarch
Preparation
Reserve ¼ cup of clam juice, and bring the remaining
1 ¼ cup to a boil in a small saucepan.
Add the dried morels and remove from the heat.
Let the mushrooms stand in the clam broth until
they're soft. This should take about a half-hour.
Strain the mixture,reserving both the mushrooms and
the soaking liquid separately.
Preheat the oven to about 475 degrees.
Use your parchment to form heart-shaped packets. Stack two
14-inch square pieces of parchment, folding in half
to form a rectangle. Cut a "valentine" shape out of
the parchment, then open the hearts and brush each
with oil.
Place 1 fish fillet on half of each heart,
sprinkling with salt and pepper. Top the fish with
the morels, dividing equally among all the fish.
Fold the parchment over the fish, folding the edges
tightly to seal the fish completely. Place on a
baking sheet and bake until the fish is opaque in
the center. This should take about 15 minutes.
Simmer wine and the ramps in a saucepan until the
wine is reduced to about ¼ of a cup, then add the
reserved mushroom liquid. Continue to boil until
it reduces again, this time to about ½ cup.
Mix the cornstarch in the remaining ¼ cup of clam
juice. Whisk it into the sauce and simmer over
medium heat until the sauce thickens.
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