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crispy_black_sea bass duck reduction
Crispy Seared Black Sea Bass, Roasted Mushrooms with Duck Reduction

 

For the Fish

Heat a tablespoon of duck fat in a nonstick frying pan. Season both side of the fish. Sauté the fillet skin side down, pressing the fillet down with a spatula in the beginning of the sear to prevent the fish from curling up. Leave the fish to sear skin side down basting the flesh side occasionally with the duck fat. After about two minutes the flesh side will begin to turn opaque. Flip the fish and turn off the heat to let it cook through. A knife should easily slide through the fish.

Note: Make your own duck fat -- See: How to Render Duck Fat

For the Vegetables

Saute mushrooms (crimini, shitake, hen of woods, oyster) using duck fat and olive 1:1 for a few minutes then roast in oven at 450F for 10-15 minutes.

Mushrooms are rested on paper towels till ready to plate.

Using either turnips or rutabaga (as shown in photo) cut into pieces and cook for 5 minutes in salted water.

For the Sauce

To make duck stock see recipe here.

Reduce duck stock till proper consistency is reached then off the heat swirl in a Tbl of butter.

Assembly:

Place the turnips mushrooms in the center of the plate. Spoon duck sauce over vegetables then place the seared black sea bass on top.

Wine Notes:

This dish will take several types of wine: a tannic rose, chardonnay, or a light red from chinon.

SEE ANOTHER VERSION OF THIS DISH BELOW

seared black bass with duck broth SEARED BLACK BASS WITH DUCK BROTH -- TURNIPS, OYSTER MUSHROOMS , ASPARAGUS AND CRISPY DUCK SKIN CRACKLINGS

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