sea bass with escargots and cremini mushrooms
i got this recipe from our spanish chef friend. it is delicious. *he uses porcini mushrooms (fresh or frozen, but not dried) - i couldn't find any so substituted with cremini mushrooms.
you will need:
2 fillets of sea bass (skinned)
3 cloves of smashed garlic
salt
pepper
for the sauce:
1 can of small snails (approx 48)
2 cups of veal stock
1/4 cup of red wine
1 cup of *cremini mushrooms - whole if small enough, halved if larger
2 shallots
3 cloves of smashed garlic - leave skin on
salt
pepper
preheat your oven to 350 degs F.
season your fillets with salt and pepper and set aside.
wipe the mushrooms down with kitchen paper - halve the larger ones, keep the small ones whole.
heat olive oil in a large pan.
saute the garlic and shallots.
add the mushrooms. saute well til the mushrooms are browned.
add the snails. stir well.
add the red wine. bring to boil then reduce (2 mins).
add the stock. stir well.
add salt to taste.
leave simmering on low heat, covered.
back to the fish:
heat olive oil in a pan (that is ovenproof - copper is ideal) until it is smoking, add the garlic and saute. push the garlic to one side of the pan.
place the fish fillets in the pan and sear - you want to brown both sides quickly.
when browned well, place entire pan in the oven and leave for 3 minutes.
place the fish on serving plate and cover with the escargot/mushroom sauce.
veal stock
veal stock is key for the above recipe - make the stock in advance, it takes around 3 hours to make. same method as with beef stock. i used a veal rib and some veal loin, 1 large carrot, 2 sticks of celery, fresh oregano, salt, pepper, 2 cloves of garlic, half of a large onion. i fried the onion half, flat side down, almost scorching it then added it to a large pan with the rest of the vegetables. i sauteed everything for 5 mins then added 2 quarts of water. brown the veal in a pan using olive oil - about 4 mins. add the meat to the large pan of vegetables. skim the stock regularly, leave it simmering for 2.5 hours. it's simple and delicious.
i got this recipe from our spanish chef friend. it is delicious. *he uses porcini mushrooms (fresh or frozen, but not dried) - i couldn't find any so substituted with cremini mushrooms.
you will need:
2 fillets of sea bass (skinned)
3 cloves of smashed garlic
salt
pepper
for the sauce:
1 can of small snails (approx 48)
2 cups of veal stock
1/4 cup of red wine
1 cup of *cremini mushrooms - whole if small enough, halved if larger
2 shallots
3 cloves of smashed garlic - leave skin on
salt
pepper
preheat your oven to 350 degs F.
season your fillets with salt and pepper and set aside.
wipe the mushrooms down with kitchen paper - halve the larger ones, keep the small ones whole.
heat olive oil in a large pan.
saute the garlic and shallots.
add the mushrooms. saute well til the mushrooms are browned.
add the snails. stir well.
add the red wine. bring to boil then reduce (2 mins).
add the stock. stir well.
add salt to taste.
leave simmering on low heat, covered.
back to the fish:
heat olive oil in a pan (that is ovenproof - copper is ideal) until it is smoking, add the garlic and saute. push the garlic to one side of the pan.
place the fish fillets in the pan and sear - you want to brown both sides quickly.
when browned well, place entire pan in the oven and leave for 3 minutes.
place the fish on serving plate and cover with the escargot/mushroom sauce.
veal stock
veal stock is key for the above recipe - make the stock in advance, it takes around 3 hours to make. same method as with beef stock. i used a veal rib and some veal loin, 1 large carrot, 2 sticks of celery, fresh oregano, salt, pepper, 2 cloves of garlic, half of a large onion. i fried the onion half, flat side down, almost scorching it then added it to a large pan with the rest of the vegetables. i sauteed everything for 5 mins then added 2 quarts of water. brown the veal in a pan using olive oil - about 4 mins. add the meat to the large pan of vegetables. skim the stock regularly, leave it simmering for 2.5 hours. it's simple and delicious.
