Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the braised mushrooms
- 2 dried ancho or chipotle chillies
- 2 Portobello mushrooms
- dash olive oil
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 3 garlic cloves, finely chopped
- 1 red pepper, finely chopped
- 2 tbsp tomato purée
For the roasted sea bass
- 30g/1oz plain flour
- 2 tbsp olive oil
- 1 whole sea bass, head removed, cut through the bone into 2 steaks and scored
- 2 thyme sprigs
- 40g/1½oz unsalted butter, diced
- 1 lemon, juice only
- salt and freshly ground black pepper
For the sautéed wild mushrooms
- 1 tbsp olive oil
- 40g/1½oz unsalted butter
- 200g/7oz mixed wild mushrooms
- 100g/3½oz cavolo nero
- 1 banana shallot, finely chopped
- 1 garlic clove, crushed
- 1 tsp chopped fresh tarragon
Method
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To make the braised mushrooms, put the chilies in a small bowl with hot water and leave to soften and rehydrate. Preheat the oven to 200C/180C Fan/Gas 6.
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Drain the chillies and chop into pieces. Put the whole mushrooms into a baking dish. Drizzle over some olive oil and top with the cumin, oregano, garlic, rehydrated chilli, red pepper and tomato purée. Cover with foil and roast for 40 minutes.
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Remove the mushrooms from the baking dish and keep warm. Tip the remainder of the ingredients into a food processor or blender and blend to a purée. You can add mushroom cooking liquor to loosen if necessary. Set this mixture aside.
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Increase the oven temperature to 220C/200C Fan/Gas 7.
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To make the roasted sea bass, dust the bass in the flour with some salt and pepper, then heat the oil in an ovenproof frying pan over a medium heat and fry the fish with the thyme on both sides until golden-brown. Transfer to the oven for 8–10 minutes. Add the butter and lemon juice at the end of cooking and spoon it over to baste the fish. Keep warm.
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To make the sautéed mushrooms, heat the oil and butter in a pan. Add the wild mushrooms, cavolo nero, shallot, garlic and tarragon and fry until cooked through.
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To serve, divide the Portabello mushrooms between 2 plates and spoon over some of the sauce. Add the wild mushrooms and cavolo nero, and finish with the sea bass.
