|
|
|
|
| |
1.
|
Set aside 3 tablespoons of the chives. Combine the remaining chives and the 1/4 cup of olive oil in a blender. Blend until the oil is bright green and the chives are pureed. Strain through a fine sieve or a sieve lined with a double layer of cheesecloth. Set the chive oil aside (See Note).
|
|
| |
2.
|
Rub both sides of the sea bass with the tarragon, salt and pepper. Arrange the fillets on a non-stick or foil-lined baking sheet. (If using the foil-lined baking sheet, brush the foil lightly with olive oil.) Drizzle the fish with the remaining one tablespoon of oil. Cover and refrigerate until needed.
|
|
| |
3.
|
Preheat the oven to 400°F.
|
|
| |
4.
|
Melt the butter in a large heavy skillet until foaming. Add the shallot and cook until wilted, about 3 minutes. Add the morels and sauté until lightly browned, about 4 minutes. Increase the heat to high and pour in the wine. Boil until almost entirely evaporated. Pour in the cream and stock. Boil until the sauce is reduced to about 1/2 cup and thickened enough to coat a spoon, about 8 minutes. Stir in the reserved chives. (The sauce may be prepared up to one day in advance. Cool completely and cover before refrigerating and heat to simmering before continuing.)
|
|
| |
5.
|
Bake the fillets until just a trace of opaqueness remains in the center, about 6 minutes.
|
|
| |
6.
|
Transfer the fillets to 4 serving plates, skin side up if you've left the skin on. Spoon the sauce and morels over the fish. Drizzle the fish with chive oil. Serve immediately.
|
|
| |
|
NOTE: The chive oil can be stored in a tightly covered glass jar in the refrigerator for up to 3 days.
|
|
| |
|
... an excerpt of:
"The Mushroom Lover's Mushroom Cookbook & Primer" (Workman)
click on the cover to see it at Amazon.com
|
|
|
| |
|
|
