Sautéed Sea Bass with Chanterelles

Name: Sautéed Sea Bass with Chanterelles
Ingredients: Vegetable oil; 8 sprigs parsley; 1 2 1/2 - 3-lb. whole striped bass, cleaned and fileted, head and bones reserved; 8 tbsp. extra-virgin olive oil; 1 medium yellow onion, peeled and chopped; 1 medium carrot, peeled, trimmed, and chopped; 1 rib celery, trimmed and chopped; 6 bay leaves; 1 cup chardonnay or other white wine; 1 tbsp. tomato paste; 1 tbsp. flour; Salt; freshly ground black pepper; 6 oz. chanterelles, cleaned, trimmed, and quartered

www.saveur.com

We enjoyed this dish at Trattoria Risorta in Trieste. Striped bass makes a good substitute for the locally fished sea bass they used.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Cooking tools:

Candy thermometer
Blender
Fine-mesh sieve
Roasting pan
Pot
Chef's knife
Cutting board
Oven
Stove
Skillet
Saucepan
Mixing bowl
Whisk
Spoon
Measuring cup
Measuring spoon
Paper towel
Plate

Ingredients

Vegetable oil
8 sprigs parsley
1 2 1/2 - 3-lb. whole striped bass, cleaned and fileted, head and bones reserved
8 tbsp. extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 medium carrot, peeled, trimmed, and chopped
1 rib celery, trimmed and chopped
6 bay leaves
1 cup chardonnay or other white wine
1 tbsp. tomato paste
1 tbsp. flour
Salt
freshly ground black pepper
6 oz. chanterelles, cleaned, trimmed, and quartered