Sautéed Chilean Sea Bass with Shiitake Mushroom Cognac Sauce
Indulge in a culinary delight with this exquisite recipe that features succulent, boneless Chilean sea bass, perfectly sautéed to a buttery finish. Complemented by the earthy flavors of shiitake mushrooms and the sweet tang of currants, this dish is bathed in a rich Cognac sauce that elevates it to gourmet status. Ideal for a romantic dinner or special occasion, this melt-in-your-mouth fish dish is sure to impress your guests or simply satisfy your own cravings for an elegant meal.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Chilean sea bass fillets
2 (8 ounces each, boneless)
Flour
as needed (for dredging)
Olive oil
2 tablespoons (for sautéing)
Shiitake mushrooms
1 cup (stems removed, coarsely chopped)
Shallot
1 (finely chopped)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Cognac
2 ounces (for deglazing)
Dried currants
1/4 cup (for sweetness)
Chicken stock
1/2 cup (for sauce)
Unsalted butter
1 teaspoon (cold, for enriching sauce)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large ovenproof skillet, heat over high heat while you prepare the fish.
3
Dredge the Chilean sea bass fillets in flour, ensuring to shake off any excess flour.
4
Add the olive oil to the preheated skillet and carefully place the fillets skin side up. Let them cook undisturbed until they are golden brown, about 3-4 minutes.
5
Gently flip the fillets and add the coarsely chopped shiitake mushrooms to the skillet. Sauté the mushrooms alongside the fish until they are slightly wilted, around 2-3 minutes.
6
Add the finely chopped shallot to the skillet, and season the mixture with salt and pepper to taste.
7
Remove the skillet from heat and carefully deglaze the pan with the Cognac, scraping up any browned bits from the bottom. Then, stir in the dried currants.
8
Once the Cognac has sizzled and reduced slightly, return the skillet to medium heat and add the chicken stock. Allow it to simmer for about 2 minutes.
9
Transfer the skillet to the preheated oven and cook for an additional 8 to 10 minutes, or until the sea bass is tender and flakes easily with a fork.
10
After removing from the oven, place each fillet on a warm plate. Return the skillet to high heat and reduce the sauce by half.
11
Whisk in the cold unsalted butter until fully melted and incorporated. This will enrich the sauce and add a silky finish.
12
Generously spoon the Cognac mushroom sauce over each sea bass fillet and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein used is two 8-ounce boneless Chilean sea bass fillets.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
What type of mushrooms are needed for the sauce?
This recipe requires one cup of shiitake mushrooms with stems removed and coarsely chopped.
How should the Chilean sea bass be prepared before cooking?
The fillets should be dredged in flour, and any excess flour should be shaken off.
What oil is used for sautéing the fish?
Two tablespoons of olive oil are used for sautéing.
How long do I sear the sea bass skin side up?
The fillets should be cooked skin side up for about 3-4 minutes until golden brown.
When should I add the shiitake mushrooms to the pan?
Add the mushrooms to the skillet after flipping the fish fillets.
How long should the mushrooms be sautéed?
Sauté the mushrooms for around 2-3 minutes until they are slightly wilted.
What kind of onion is used in this dish?
One finely chopped shallot is used in the recipe.
What is used to deglaze the skillet?
The pan is deglazed with 2 ounces of Cognac.
What ingredient provides sweetness to the Cognac sauce?
1/4 cup of dried currants is added to the sauce for sweetness.
How much chicken stock is required for the sauce?
The recipe calls for 1/2 cup of chicken stock.
How long does the fish stay in the oven?
The skillet stays in the oven for 8 to 10 minutes.
How can I tell if the sea bass is done?
The sea bass is done when it is tender and flakes easily with a fork.
What is the final step to finish the sauce?
Whisk in one teaspoon of cold unsalted butter until fully melted and incorporated for a silky finish.
Should I use salted or unsalted butter?
The recipe specifically calls for cold unsalted butter.
Is the fish cooked skin side up or skin side down first?
The fish is initially placed in the skillet skin side up.
What type of skillet is necessary?
A large ovenproof skillet is required because the dish moves from the stovetop to the oven.
How much should I reduce the sauce?
After removing the fish, return the skillet to high heat and reduce the sauce by half.
When do I season with salt and pepper?
Season the mixture with salt and pepper after adding the finely chopped shallot.
How many people does this recipe serve?
Based on the two 8-ounce fillets, it typically serves two people.
What are the preparation notes for the shiitake mushrooms?
The stems should be removed and the caps should be coarsely chopped.
What is the purpose of dredging the fish in flour?
Dredging helps create a golden brown crust when sautéing the sea bass.
Is this recipe suitable for a romantic dinner?
Yes, the description highlights it as ideal for a romantic dinner or special occasion.
Can I substitute the Cognac?
While the recipe calls for Cognac, a brandy could be used as a similar substitute.
What should I do with the browned bits in the pan?
You should scrape up the browned bits while deglazing with the Cognac to incorporate those flavors into the sauce.
How should the sauce be served?
The Cognac mushroom sauce should be generously spooned over each sea bass fillet and served immediately.
What flavor profile does this dish have?
It features buttery fish, earthy mushrooms, and a sweet tang from the currants and Cognac sauce.
Is the Chilean sea bass boneless?
Yes, the recipe specifies using boneless fillets.
Does this recipe have any restaurant associations?
The tags indicate this is a throwback recipe from Cafe Lucci.