Servings
4
servingsIngredients
- 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.
Chef 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
