Sautéed Sea Bass with Chanterelles from Italian Comfort Food by The Editors of Saveur

Name: Sautéed Sea Bass with Chanterelles from Italian Comfort Food by The Editors of Saveur
Ingredients: 1 yellow onion, chopped; Canola oil, for frying; Kosher salt; freshly ground black pepper; 1 tbsp. flour; 1 tbsp. tomato paste; 1 cup chardonnay or other white wine; 1 carrot, peeled and chopped; 6 oz. chanterelles, quartered; 8 tbsp. extra-virgin olive oil; 1 2 ½–3-lb. whole striped sea bass, cleaned and filleted, head and bones reserved; 8 sprigs fresh flat-leaf parsley; 6 bay leaves; 1 rib celery, chopped

app.ckbk.com

The key to this dish is the flavorful sauce made from the fish scraps. The head and bones are roasted with wine and aromatics before the liquid is strained and emulsified into a concentrated accomp...

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Ingredients

1 yellow onion, chopped
Canola oil, for frying
Kosher salt
freshly ground black pepper
1 tbsp. flour
1 tbsp. tomato paste
1 cup chardonnay or other white wine
1 carrot, peeled and chopped
6 oz. chanterelles, quartered
8 tbsp. extra-virgin olive oil
1 2 ½–3-lb. whole striped sea bass, cleaned and filleted, head and bones reserved
8 sprigs fresh flat-leaf parsley
6 bay leaves
1 rib celery, chopped