Serves 4
This is one of my favorite recipes using sablefish. You can substitute any firm white fish, such as halibut or cod, for the sablefish, and any wild or domestic mushroom you like can be substituted for the chanterelles.
Parsley Sauce
1 large clove garlic
2 cups (100 g) fresh flat-leaf parsley leaves with tender stems, lightly packed
1 cup (40 g) basil leaves, lightly packed
½ cup (120 ml) extra-virgin olive oil
Fine sea salt and freshly ground black pepper
Four 5 to 6-ounce (140 to 170-g) sablefish (black cod) fillets
Fine sea salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/4 cup (60 ml) dry white vermouth or dry white wine
2 tablespoons fresh lemon juice
Chanterelles
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
8 ounces (225 g) chanterelles, quartered
1 tablespoon minced shallots or green onion
Fine sea salt and freshly ground black pepper
1 teaspoon finely grated lemon zest
To make the sauce, bring a pot of salted water to a boil, add the garlic, and cook for 1 minute. Stir in the parsley and basil and blanch for 10 seconds. Drain in a medium-mesh wire sieve and immediately plunge into ice water to preserve the color and flavor. Drain again and squeeze as much water out of the greens as you can. Transfer the garlic and greens to a food processor or blender and puree until smooth. With the machine running, gradually add the olive oil and puree until smooth. Season to taste with salt and pepper. Transfer to a bowl.
Preheat the oven to 425°F (220°C). Season the fish with salt and pepper. In a large ovenproof skillet, melt the butter with the oil until the butter has stopped foaming. Add the fish and cook until nicely browned on the bottom. Using a metal spatula, turn the fish over, place the pan in the oven, and cook until fish is opaque and flakes when a fork is inserted, 4 to 5 minutes. Transfer the fish to a plate, cover, and keep warm.
Add the vermouth and lemon to the pan, increase the heat to high, and cook to reduce the liquid until syrupy, while scraping up any browned bits from the bottom of the pan. Stir the liquid into the parsley sauce.
To make the chanterelles, while the fish is roasting, heat a large skillet over high heat and melt the butter with the olive oil. Add the mushrooms and let them sit and sear for several seconds, then cook until they release their juices. Add the shallots and salt and pepper to taste and continue to cook until the juices have evaporated and the mushrooms are lightly browned but still holding their shape. Stir in the zest and taste for seasoning.
Spoon a generous portion of the sauce onto 4 warmed plates. Place fish on top and top with the mushrooms. Serve immediately.
John Ash
HIOC Book
Wild
SC