Fresh Chilean sea bass	Chef Marc Del Pietro

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Porcini Encrusted Sea Bass

With Asparagus, Oven Dried Tomatoes, Roasted Shallots in a Mushroom Broth

Source: John Carney's Taste of Restaurant Tuesday, 2006

Yield: 6 servings

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Ingredients

• 6 (6-oz) pieces sea bass

• 3 Tbsp olive oil

• 1 cup porcini powder

• 1 Tbsp each salt and pepper

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Preparation

Season fish with salt and pepper and dust on flesh side with porcini powder. In a large sauté pan, add olive oil and wait until very hot. Place fish in pan, skin side up. Let cook for about 2 minutes and then place in oven. Depending on thickness, cook fish 2-3 minutes and flip in oven. Continue cooking for 2-3 more minutes and remove from oven.  Use shallots, oven dried tomatoes and asparagus for garnish around fish and ladle about 1 ounce of mushroom broth per seerving.

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mushroom broth

• 1 shallot, chopped

• 1 clove garlic, chopped

• 3 oz celery, chopped

• 3 oz onion, chopped

• 3 stems thyme

• 1 lb mushroom stems and scraps

• 3 qt water or chicken stock

• Kosher salt to taste

• 2 Tbsp olive oil

• 1/4 cup dry porcini mushrooms

In a hot pot with olive oil, sweat garlic and shallot, add celery, carrot and onion and cook until onion is transparent. Add mushroom stems and scraps and sweat for 5-7 minutes. Add water or chicken stock and salt and let simmer for 30-45 minutes or until it has a rich mushroom flavor.

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Roasted shallot

• 6-8 shallots, peeled

• 3 Tbsp olive oil

• 1 pinch kosher salt

Heat olive oil in a sauté pan at medium heat. Add the whole peeled shallots with salt and sauté until shallots are coated well with olive oil, about 2-3 minutes. Place in a 425-degree oven and roast for 15-20 minutes or until soft. Remove from sauté pan to a sheet pan and let cool. When cooled, remove outer skin and discard.

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oven-dried tomatoes

• 9 roma tomatoes

• 2 oz olive oil

• 1 pinch kosher salt

• 1 pinch black pepper

Remove core from tomatoes and then cut in half lengthwise. Place in a mixing bowl and toss with olive oil, salt and pepper. Place on a sheet tray and put in a preheated 200-degree oven and let cook for 6-8 hours. Remove and let cool.