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bass crab meat clarified butter lemon parsley butter shiitake mushrooms bunches salt shiitake mushrooms garlic thyme rosemary olive oil salt pepper
Viewed: 15 - Published at: 2 years agoIngredients
- 6 (6-ounce) fillets of striped bass, skin on
- 1 pound jumbo lump crab meat, shells picked
- 1/4 cup clarified butter
- 1 lemon, juiced
- 2 tablespoons chopped parsley
- 1/4 pound of unsalted butter, cold, cut into pieces
- 1 recipe roasted shiitake mushrooms, recipe follows
- 4 bunches watercress, fleshy stems removed
- Salt and white pepper
- 1 pound shiitake mushrooms, cleaned
- 2 tablespoons garlic
- 1 tablespoon thyme, chopped
- 1 tablespoon rosemary, chopped
- Olive oil
- Salt
- Pepper
Method
- Heat a 14-inch saute pan to medium high.
- Dry the skin side of the filets with a cloth.
- Generously season both sides of the fish with salt and white pepper.
- Add the clarified butter to the pan and place 3 of the fillets in the pan skin side down.
- Cook for 3 minutes and gently turn using a fish spatula.
- Cook an additional 2 minutes and reserve on absorbent cloth.
- Cook the other fillet in the same fashion.
- Wipe the hot pan out with a dry clean cloth.
- Add the cold butter to the pan and swirl around.
- Allow the butter to brown.
- Carefully add the crabmeat to the pan and use a wooden spoon to gently stir the pan.
- Add the lemon juice and parsley.
- Remove from the heat.
- In a medium mixing bowl, combine the warm mushrooms and their oil with the watercress.
- Place some of the mixture on a plate.
- Place fillet of fish skin side up on top of the salad and top with a generous amount of the crab meat mixture.
- Preheat the oven to 425 degrees.
- In a large bowl, toss together the mushrooms, garlic, herbs, olive oil and salt and pepper.
- Place the mushrooms on a baking sheet and bake for 15 minutes.
