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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.
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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
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SEARED BLACK BASS WITH DUCK
BROTH -- TURNIPS, OYSTER MUSHROOMS , ASPARAGUS
AND CRISPY DUCK SKIN CRACKLINGS |
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