Name: Sea bass fillets with mushroom beurre noisette
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 2 blanched almonds; 2 hazelnuts, shelled and skinned; 1 tablespoon sherry vinegar; 1 tablespoon soy sauce; 20 lima beans or peeled fava beans; Salt; 2 tablespoons minced marjoram or oregano; 1 tablespoon fresh lime juice; 1½ teaspoons freshly ground black pepper; Four 6-ounce fillets sea bass, red snapper, or other fish; 1 tablespoon sesame seeds; Pinch of cayenne pepper; 7 tablespoons butter, preferably salted; 1½ tablespoons honey; 1 cup heavy cream; 20 cherry tomatoes, cut in half; 1 tablespoon coriander seeds; 8 ounces white mushrooms, trimmed and sliced; Flour for dredging; 10 pearl onions, peeled and cut in half

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

All the work goes into the sauce here: the fish takes just a few minutes to cook. And the vegetarian mushroom sauce is a lesson in combining a few simple flavors to produce something rich and almost luxurious. Between it and the spice mix, the dish packs a real wallop.

Ingredients

8 ounces white mushrooms, trimmed and sliced
7 tablespoons butter, preferably salted
1½

Fish course
Pescatarian

Method

Combine the mushrooms and 2 tablespoons of the butter in a skillet and turn the heat to high. Cook for about 2 minutes, stirring occasionally, then drizzle with the honey. When the mushrooms brown—this will happen quickly, thanks to the honey—add the lime juice, vinegar, and soy sauce, and pour into a small saucepan. Add 1 cup water to the skillet and cook over high heat

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Ingredients

Method

Part of