Name: Sablefish with chanterelles and parsley sauce
Yield: Serves 4
Cuisine: American
Ingredients: Fine sea salt and freshly ground pepper; 1 tablespoon minced shallots or green onion; 2 cups (100 g) fresh flat-leaf parsley leaves with tender stems, lightly packed; 1 large clove garlic; 8 ounces (225 g) chanterelles, quartered; ½ cup (120 ml) extra-virgin olive oil; 1 teaspoon finely grated lemon zest; 1 cup (40 g) basil leaves, lightly packed; 2 tablespoons unsalted butter; 2 tablespoons fresh lemon juice; ¼ cup (60 ml) dry white vermouth or dry white wine; 1 tablespoon extra-virgin olive oil; Four 5-to-6-ounce (140-to-170-g) sablefish (black cod) fillets

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This is one of my favorite recipes using sablefish. You can substitute any firm white fish, such as cod or halibut, for the sablefish, and any wild or domestic mushroom you like can be substituted for the chanterelles.

Ingredients

Parsley Sauce

1 large clove garlic
2 cups (100 g) fresh flat-leaf parsley le

Method

To make the sauce, bring a pot of salted water to a boil, add the garlic, and cook for 1 minute. Stir in the parsley and basil and blanch for 10 seconds. Drain in a medium-mesh wire sieve and immediately plunge into ice water to preserve the color and flavor. Drain again and squeeze as much water out of the greens as you can. Transfer the garlic and greens to a food processor or blender and pur

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Parsley Sauce

Method

Part of