Spice-crusted sea bass in mushroom vinaigrette recipe.
Serving fish in a rich broth allows you to prepare fillets simply or more creatively. For a quick weeknight meal, salt and pepper do the trick. For something more elaborate, follow Vongerichten’s lead with this spice crust.
Spice-crusted sea bass in mushroom vinaigrette
4 cups sliced mushrooms
4 tbsp honey
4 tbsp soy sauce
4 tbsp lemon juice
4 tbsp sherry vinegar
4 cups water
7 tbsp salted butter
16 pearl onions
4 tsp coriander
4 tbsp sesame seeds salt and black pepper to taste
4 fingerling potatoes
Cream (enough to coat fingerlings)
Flour (enough to coat fingerlings)
1/2 cup edamame beans
32 cherry tomatoes, halved (Vongerichten likes to use a variety, including everything from red baby to yellow pear to sweet cherry)
1 tsp oregano
1 tsp tarragon
4 six-oz sea bass fillets
Sauté mushrooms in 1 tbsp butter on high heat until caramelized. Add honey, soy sauce, lemon juice, vinegar, and water. Simmer slowly for 30 minutes. Strain, pressing out all the juice.
Put 5 1/2 tbsp butter in a pot over high heat until it starts to foam. Remove from heat once it browns. For the vinaigrette, whisk butter into the mushroom juice. Set aside.
Peel onions, put in a pot with salt and 1/2 tbsp of butter, and cover halfway with water. Cook covered on medium heat until half the water evaporates; remove the lid and cook until glazed and the water is almost gone.
Create a crust for the fish by toasting hazelnuts, almonds, coriander, sesame seeds, and pepper in a hot pan, then grinding them together in a coffee or spice grinder.
Boil fingerlings for 20 minutes or until soft; peel and then cut into thirds. Dip into cream, then coat with flour. Sauté over high heat on each side until crisp. Place fingerlings, edamame, and onions into mushroom broth. Add tomatoes, oregano, and tarragon. Divide broth evenly into four serving bowls.
Coat one side of each sea bass fillet with ground spices, then cook in a pan over medium heat for about 2 minutes per side (doesn’t matter which side first). Place fish into broth and serve.