Sea Bass Kern with Wild Mushroom Ragout

A Seasonal Repast

Sea Bass Kern with Wild Mushroom Ragout

Recipe by Chef Jeremy Langlois
5.0 from 1 vote
Course: Dinner
Servings

4

servings

Ingredients

  • Sea Bass Kern
  • 1/2 cup Olive oil

  • 4 Fillets sea bass, cut into 7oz portions

  • Salt

  • Pepper

  • 1/2 cup Fresh basil, chopped

  • Wild Mushroom Ragout
  • 2 tablespoons Butter

  • 1 cup Shitake mushrooms, sliced

  • 1 cup Oyster mushrooms, sliced

  • 1 cup Baby portabella mushrooms, sliced

  • 2 Garlic cloves, sliced

  • Salt

  • Pepper

  • Pinot Noir Butter Sauce
  • 1 cup Pinot Noir

  • 1 cup Heavy whipping cream

  • 1/2 pound Whole butter, sliced

  • Salt, to taste

  • White pepper, to taste

Directions

  • Sea Bass Kern
  • Heat olive oil in a large skillet over high heat. Season sea bass fillets with salt, pepper and basil. Then place sea bass in the skillet for 2 minutes on each side, or until golden brown.
  • Remove fish from skillet and place on a baking sheet and cook in a 400 degree oven for 6 minutes, or until fish is cooked. Set sea bass on top of wild mushroom ragout, then drizzle with pinot noir butter sauce.
  • Wild Mushroom Ragout
  • Melt butter in a sauté pan over high heat. Add shitake, oyster and baby portabella mushrooms and garlic. Sauté for 5 minutes. Season to taste with salt and pepper.
  • Pinot Noir Butter Sauce
  • Bring pinot noir and heavy whipping cream to a simmer in a small sauce pan and reduce until it is a sauce-like consistency, or thick enough to coat a spoon.
  • Remove sauce from heat and whisk in butter one slice at a time until all butter is incorporated. Season sauce to taste with salt and pepper.

 


Sea Bass Kern with Wild Mushroom RagoutChef Jeremy Langlois of Latil’s Landing Restaurant adds sophisticated flair to this summer menu

APPETIZER | Crab and mango cakes served with a chipotle remoulade sauce

ENTRÉE | Sea Bass Karen on a wild mushroom ragout and topped with a pinot noir butter sauce

DESSERT | White chocolate and coconut bread pudding with a whiskey sauce

 

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