Sea Bass with Mushrooms and Leeks
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Sea bass with mushrooms and leeks.
Ingredients
- Scorpion fish fillet - 2 lbs
- Shimeji mushrooms - 10.6 oz
- Oyster Mushrooms - 17.6 oz
- Garlic - 4 cloves
- Butter - 1.8 oz
- Cognac - 1 fl oz
- Saffron - 0.1 oz
- Olive Oil - 1 fl oz
- Leek - 21.2 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Heat the cognac in a small saucepan and mix it with the saffron. Let it steep for five minutes, then melt the butter together with the cognac, being careful not to let it come to a boil.
Step 2
Grease a baking tray with oil and place the perch fillet on it. Brush the fish with oil, then season with salt and pepper.
Step 3
Cut the mushrooms into quarters and sauté them in olive oil for five minutes. Add finely chopped garlic, season with salt and pepper, and remove from heat.
Step 4
In the remaining oil, sauté the thinly sliced leeks until softened, then season with salt and pepper.
Step 5
Place the baking tray with the perch in the oven at 320°F for seven minutes.
Step 6
Serve with mushrooms and leeks. For a sauce, you can use olive oil blended with basil and parsley.
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