Total time: 1 hr , Serves 2-3
1 lb. sea bass filet (skin on) - about 2 filets
1/2 lb white button mushrooms
1 small/medium black truffle in oil or hearty spoonfuls of black truffle caviar
1 bunch spinach
2 large cloves garlic
1/4 cup chicken/vegetable stock
Rich Butter (Kerrygold, Plugra, etc.)
Add a tablespoon (or more) of butter, add shallots and let cook for a bit at medium heat.
Once onions are cooked, deglaze sauce pan with white wine - probably enough to cover the surface.
Once wine is mostly dissolved, add garlic and mushrooms, medium high heat until cooked.
Lower heat, add one tsp chopped truffles (or equivalent) with some butter. Stir and savor the aroma.
Add 1/4 cup of stock and reduce to medium heat. Let this thicken into a sauce, lower heat then save.
Heat oil of choice to just below smoking hot.
Add filets skin down, cook for 5 minutes medium-high.
Flip and cook for 30 seconds to a minute on other side
Throw into oven at 450 for 2-3 minutes or until cooked, err on the shorter side and check.
Brown butter in sauce pan, take fish out of oven and finish until browned on top.
Remove fish from pan and plate it. Add mushroom sauce over the filets, splitting each filet in two so that there is a crevice for the sauce to fall into. Garnish with a hearty scoop of truffle with oil over the top. Season to taste with porcini salt, and add a squeeze of lemon.
Serve with a side of spinach sautéed with your leftover garlic/shallots. Capiche!
Cooking times and temps may vary depending on your cut of fish. Be liberal with the butter. Use real truffles in oil but if you use truffle oil, ensure that it is not essence of truffle otherwise go very light on this ingredient.
I only had button mushrooms on hand, but it could be fun to experiment with other fungi!
Adapted from ReluctantGourmet (http://www.reluctantgourmet.com/pan...) thanks G.S. Jones for the ideas and original recipe!