Sautéed Sea Bass with Chanterelles

Name: Sautéed Sea Bass with Chanterelles
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 cup chardonnay or other white wine; 1 tbsp. tomato paste; 1 tbsp. flour; Kosher salt and freshly ground black pepper, to taste; 6 oz. chanterelles, quartered; 1 carrot, peeled and chopped; 6 bay leaves; 8 tbsp. extra-virgin olive oil; 1 2 ½–3-lb. whole striped sea bass, cleaned and filleted, head and bones reserved; 8 sprigs fresh flat-leaf parsley; Canola oil, for frying; 1 rib celery, chopped; 1 yellow onion, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

The key to this dish is the flavorful sauce made from the fish scraps. The head and bones are roasted with wine and aromatics before the liquid is strained and emulsified into a concentrated accompaniment to the meaty fish. The mushrooms add an enticing earthy element.

Ingredients

Canola oil, for frying
8 sprigs fresh flat-leaf parsley
1 2 ½–3-lb. whole striped sea bass, c

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

Heat oven to 350°F. Heat 2″ canola oil in a 4-qt. saucepan until a deep-fry thermometer reads 325°F. Pick leaves from 2 sprigs parsley and fry in oil until crisp, about 30