Roasted Wild Striped Bass with Sweet and Sour Smoked Bacon–Mushroom Broth

Recipe courtesy of Chef Stuart Brioza, Rubicon Restaurant, San Francisco

 

Yield: 24 servings

Ingredients

Mushroom Broth
1 cup unsalted butter
1 pound smoked slab bacon, cut into chunks
4 pounds mixed mushrooms and trimmings
16 cloves garlic, crushed
2 ounces fresh peeled ginger, crushed
2 pounds shallots, sliced
1/4 cup cracked coriander seed
1/2 cup honey
1/2 cup soy sauce
1 gallon chicken stock
Salt and pepper
2/3 cup sherry vinegar

24 4 ounce portions wild striped bass
Olive oil
1 1/2 cups unsalted butter
6 pounds mixed maitake, oyster and baby shiitake mushrooms
Pea sprouts, for garnish

Directions

To make Mushroom Broth: Melt butter and brown bacon along with garlic, ginger, shallots and mushrooms. Season with salt and pepper. When lightly browned, add coriander, honey, soy sauce and stock. Gently simmer for 1 hour. Strain through a chinois and reserve bacon. Add vinegar, adjust flavor as needed. Dice bacon for later use.

For each serving, to order: Season portion of fish, then sear in olive oil. Roast until cooked through. In a sauté pan, brown 1 tablespoon butter along with 1 tablespoon reserved diced bacon. Add 4 ounces mixed mushrooms and brown. Add 1/2 cup of Mushroom Broth, bring to a simmer, adjust seasoning. Spoon mushrooms and Mushroom Broth into warm bowl. Place roasted fish on top and garnish with pea sprouts.

 

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