STRIPED BASS WITH MUSHROOMS
A simple, creamy mushroom sauce for firm white fish fillets has comfort written all over it.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs.
- Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
- Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.
BLACK SEA BASS WITH MATSUTAKE MUSHROOMS AND ROSEMARY
Matsutake mushrooms, considered by the Japanese to be the finest of all mushroom varieties, add fresh flavor to this broiled bass recipe from Michael Cimarusti, head executive chef at Providence.Also try:Striped Bass with Yuzu Kosho and Wilted Spinach
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium high-sided skillet over medium-high heat. Add 8 ounces mushrooms and cook, stirring, until lightly browned, 1 to 2 minutes. Season with salt and espelette pepper. Add sake to deglaze, scraping up any browned bits from bottom of skillet; cook until sake is reduced by half.
- Add chicken stock and 1/8 teaspoon lemon juice; season with salt and espelette pepper. Add rosemary sprigs and let cook until liquid is reduced by half. Using a slotted spoon remove mushrooms and rosemary; set mushrooms aside and discard rosemary.
- Gradually add remaining 1/4 cup (1/2 stick) butter and 1 tablespoon olive oil to skillet, using an immersion blender to combine. Add mushrooms and stir to coat. Set mushrooms aside in a warm place.
- Preheat broiler; lightly oil a small baking sheet and set aside. Heat remaining 2 tablespoons olive oil in a large nonstick ovenproof pan over high heat. Season on both sides with salt and pepper. Add fish to skillet, skin side down. Cook until skin is crisp, 4 to 5 minutes. Transfer to prepared baking sheet and place under broiler; cook until fish is no longer opaque, about 1 minute more. Remove from broiler and keep warm.
- Add chopped rosemary and stir into mushroom mixture along with chives; divide mushroom mixture evenly among 4 plates. Top each with a fish fillet and thinly sliced mushrooms; season with salt and pepper. Spoon any remaining sauce from mushroom mixture around fish; serve immediately.
CHICKEN LIVER MOUSSE
For a gift that will impress any foodie, prepare a jar of this savory appetizer spread from TV chef Nora Singley.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 3/4 cups
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons butter in a large high-sided skillet over medium-high heat. Season livers with salt and pepper; add to skillet and cook, turning once, until just cooked through (liver may be slightly pink inside), about 4 minutes per side. Remove livers from skillet and set aside.
- Reduce heat to medium and add another tablespoon butter to skillet. Add shallots and season with salt and pepper; cook, stirring, until translucent, about 5 minutes. Add pears, thyme, cloves, cinnamon sticks, brown sugar, and 1/4 cup water. Cover and cook, stirring occasionally and adding water as necessary to prevent burning, until pears are soft and easily pierced with the tip of a sharp knife, about 15 minutes.
- Remove skillet from heat; uncover and add brandy, scraping up browned bits at bottom of skillet to deglaze. Remove thyme and cinnamon sticks from skillet and discard.
- Cut remaining 5 tablespoons butter into small cubes. Transfer remaining contents of skillet to the bowl of a food processor along with chicken livers, cream, vinegar, nutmeg, and cut butter. Process until mixture is very smooth; season with salt and pepper.
- Strain chicken liver mousse through a fine mesh sieve, using a spatula to push mousse through sieve. Transfer to a jars and top each with a sprig of fresh thyme. Add enough clarified butter to top of chicken liver mousse to form a thin film, about 1/16 of an inch; cover and transfer to refrigerator to chill. Keep chilled until ready to serve, up to 1 week. Serve with sea salt, jam, and toasts.
YUZU KOSHO
Provided by Bon Appétit Test Kitchen
Categories Citrus Garlic Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low Cholesterol Bon Appétit
Yield Makes 1/2 cup
Number Of Ingredients 10
Steps:
- Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days. DO AHEAD: Can be made 2 weeks ahead. Keep chilled.
More about "striped bass with yuzu kosho and wilted spinach food"
OUR FAVORITE STRIPED BASS RECIPE (EASY & FABULOUS)
Web Dec 5, 2021 Instructions. Preheat oven to 400°F with a rack in the center. Into a large, heavy pan with a lid (such as this one or this one ), place the shallots, bell pepper, tomatoes, garlic, capers, wine, …
From umamigirl.com
From umamigirl.com
MISO SOUP WITH YUZU KOSHO 柚子胡椒入り味噌汁 • …
Web Mar 8, 2018 Stir to coat with the oil. Then using a fine-mesh strainer, strain the dashi into the pot. Bring the soup mixture to a boil, skimming the foam and scum on the surface while cooking. Turn off the heat …
From justonecookbook.com
From justonecookbook.com
YUZU KOSHO 柚子胡椒 • PANTRY • JUST ONE …
Web Jan 30, 2018 Combine chili peppers, fresh yuzu zest, and sea salt. Either pound with a mortar and pestle or whiz in a food processor, then pour in the yuzu juice. Transfer it into a container and let it …
From justonecookbook.com
From justonecookbook.com
22 YUZU KOSHO RECIPES IDEAS | RECIPES, …
Web Striped Bass with Yuzu Kosho and Wilted Spinach Japanese Food Japanese Recipes Butter Sauce Fish Sauce Seafood Enhancement Lunch Pasta Yuzu kosho butter sauce on fish Striped Bass with …
From pinterest.com
From pinterest.com
WHAT IS YUZU KOSHO AND HOW TO USE IT | MARION'S …
Web Yuzu is a variety of citrus fruit that originates in Asia. They can grow up to the size of a small grapefruit and, once ripe, they are yellow in colour and have a slightly wrinkly skin. Commonly used in …
From marionskitchen.com
From marionskitchen.com
YUZU KOSHO RECIPE (JAPANESE CITRUS CHILI PASTE) EYES AND HOUR
Web Oct 8, 2022 Combine the zest of yuzu peel and togarashi peppers. Blend together using a suribachi (Japanese mortal and pestle) or food processor. Add salt and blend until the …
From eyesandhour.com
From eyesandhour.com
YUZU KOSHO RECIPES - PINTEREST
Web Dec 13, 2014 - Explore Edwina Duncan's board "Yuzu Kosho Recipes", followed by 137 people on Pinterest. See more ideas about recipes, food, ethnic recipes.
From pinterest.com
From pinterest.com
YUZU KOSHO - MIKLIA
Web Sep 16, 2021 Here are some ideas for recipes using yuzu kosho: Yuzu pasta - Make your own Japanese style pepperoncino (Italian chili pasta). Yuzu kosho is the perfect …
From miklia.com
From miklia.com
20 YUZU KOSHO RECIPES IDEAS - FOODHOUSEHOME.COM
Web 1 tbsp yuzu koshō; 1 tbsp lemon juice; Directions. Peel the carrot and onion. Slice all vegetables into thin sticks or ribbons. In a bowl, combine mayonnaise, yogurt, sugar, …
From foodhousehome.com
From foodhousehome.com
STRIPED BASS WITH YUZU KOSHO AND WILTED SPINACH RECIPES
Web Remove from heat and add yuzu kosho. Using an immersion blender, blend to combine. Cut 1 cup (2 sticks) butter into small cubes and add to saucepan. Using the immersion …
From tfrecipes.com
From tfrecipes.com
STRIPED BASS WITH YUZU KOSHO AND WILTED SPINACH FOOD
Web Season with salt, zest of 1 yuzu, and a few drops of yuzu juice; keep warm and set aside. Heat 1 tablespoon butter and 2 tablespoons olive oil in a large nonstick skillet over …
From homeandrecipe.com
From homeandrecipe.com
A SIMPLE & DELICIOUS RECIPE FOR STRIPED BASS - MY FISHING CAPE COD
Web Jun 7, 2017 1 bunch of flat leafed parsley. Season the fillets with sea salt, cracked black pepper, and Old Bay Seasoning on both sides. Take a sheet of tin foil large enough to …
From myfishingcapecod.com
From myfishingcapecod.com
STRIPED BASS WITH YUZU KOSHO AND WILTED SPINACH - PINTEREST
Web Dec 6, 2017 - Striped bass takes on savory Asian flavors in this impressive recipe from Michael Cimarusti, head executive chef at Providence.Also try: Black Sea Bass with …
From pinterest.com
From pinterest.com
MEET YUZU KOSHO, THE SECRET WEAPON CONDIMENT CHEFS …
Web Feb 17, 2016 Sundstrom vouches for making a yuzu kosho dressing. Dilute it with water (it can be very salty otherwise), a splash of vinegar, oil, and a splash of lemon or lime …
From bonappetit.com
From bonappetit.com
STRIPED BASS WITH SHALLOT VINAIGRETTE RECIPE - REAL SIMPLE
Web Nov 28, 2018 Set aside. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper and cook until opaque, …
From realsimple.com
From realsimple.com
WHAT IS STRIPED BASS AND WHAT DOES IT TASTE LIKE? - MASHED.COM
Web Feb 4, 2023 The Spruce Eats says striped bass are most flavorful and least full of heavy metals when they are 18 to 36 inches long. Be sure to ask the fishmonger for the collars …
From mashed.com
From mashed.com
STRIPED BASS WITH YUZU KOSHO AND WILTED SPINACH FOOD
Web 1/4 cup extra-virgin olive oil, plus more for baking sheet: 1/4 cup (1/2 stick) plus 1 tablespoon unsalted butter: 8 ounces small matsutake mushrooms, peeled and cut into …
From topnaturalrecipes.com
From topnaturalrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love