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Sea Bass with Chanterelle Mushroom Sauce

IvelinaIvelina
MasterChef
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Nadia Galinova
Translated by
Nadia Galinova
Sea Bass with Chanterelle Mushroom Sauce
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Preparation
10 min.
Cooking
20 min.
Тotal
30 min.
Servings
2
"A combination that caresses the palate - sea bass with mushroom sauce - a dinner that will be remembered for a long time"

Ingredients

  • sea bass - 2 pcs. (250 g per fish)
  • chanterelle mushrooms - 0.8 - 0.9 lb (400 g)
  • hot peppers - 1 pc.
  • black pepper
  • sea ​​salt
  • garlic - 2 cloves
  • sour cream - 9 oz (250 g)
  • butter - 1.1 oz (30 g)
measures

How to make

Wash the fish, clean and fillet it into four fillets. Put a little garlic (finely chopped), chili pepper (finely chopped), black pepper and sea salt on each fillet.

I work with two pans at the same time: one with the garlic, chili, black pepper and fish placed with the skin side facing down, to be sealed in butter for 5 minutes (in the photos I have shown the fish with spices); the mushrooms also need 5 minutes to release their juice, they have one peculiarity in preparation.

First, stew the mushrooms in the pan with a light pressure to release their juice, which will color the cream. Stew them without fat for about 5 minutes, then add the cream and leave them on low heat for about 10-15 minutes, so the sauce thickens slightly.

The fish in the other pan is already stewed (sealed), without turning, with a spatula put in the fish in a baking pan with the skin side facing down.

Put a pan in the oven to bake the fish for about 15 minutes.

The pan I used for the fish, I used it to stew the shrimp (you can also prepare my recipe without shrimp).

This is a very exquisite specialty for special occasions!

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