Striped sea bass in a creamy sauce with mushrooms
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 585, total fat 36 G., saturated fats 18 G., proteins 36 G., carbohydrates 23 G., fiber 5 G., cholesterol 220 mg, sodium 1057 mg, sugar 11 G.
Calories 585, total fat 36 G., saturated fats 18 G., proteins 36 G., carbohydrates 23 G., fiber 5 G., cholesterol 220 mg, sodium 1057 mg, sugar 11 G.
Any firm-fleshed white fish, such as striped bass, works well for this recipe. Lightly pan-fry the fillets, then finish cooking them in a creamy wine sauce with mushrooms, shallots, and thyme. Serve garnished with fresh herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons unsalted butter
- 5 large shallots, thinly sliced
- 2 fresh sprigs of thyme
- 280 g of champignons, cut into 4 pieces
- 4 striped sea bass fillets, 170g each (2.5cm thick)
- 2 tablespoons extra-virgin olive oil
- 3/4 cup dry white wine
- 3/4 cup heavy cream
- Chopped fresh parsley or chives, for serving (optional)
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Cooking the dish according to the recipe:
- In a large skillet, heat the butter over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until softened, about 8 minutes. Discard the thyme.
- Meanwhile, season the fish with salt and pepper. In another large skillet, heat the oil over medium heat. Add the fish skin-side down and cook until the skin is crisp, 3-4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Reduce the wine over high heat until it becomes syrupy, 2-3 minutes. Add the cream and cook until slightly thickened, 2-3 minutes. Season with salt and pepper to taste.
- Pour the creamy sauce over the mushrooms in the pan, then add the fish, skin side up. Simmer until the fish is firm and opaque, 5-7 minutes. Sprinkle with herbs, if desired.
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