Floating Sea Bass with Exotic Mushrooms in Wasabi Sauce2017-11-10
500 grams sea bass
5 grams salt
5 grams white pepper
100 ml sesame oil
200 ml white wine
50 grams ginger
5 grams tobiko
100 grams Portobello mushrooms
100 grams shiitake mushrooms
50 grams enoki mushrooms
50 ml olive oil
5 grams salt
5 grams pepper
100 grams wasabi powder
50 ml. water
1 tbsp. butter
50 grams shallots, minced
30 grams, button mushrooms, minced
1 cup fish stock
50 ml all purpose cream
pinch of salt
pinch of white pepper
Prepare six small baskets using aluminum foil.
Pour about 1 tablespoon of sesame oil into each basket.
Prepare 5 cups of poaching liquid in a pan. Mince the ginger, set aside.
Cut the sea bass into six cubes.
Season each cut with salt and white pepper.
Transfer the fish into its individual baskets.
Pour about 2 tablespoons of whtie wine into each basket, or until fish is almost subemerged.
Add in the minced ginger.
Transfer the baskets onto the pan and poach for 15 minutes.
Meanwhile cut the shiitake and portobello mushrooms vertically.
Transfer the shiitake and portobello and enoki mushrooms to a baking sheet lined with aluminum foil.
Drizzle mushrooms with olive oil and season with salt and pepper.
Roast in the oven for 10 minutes at 350ºF. Remove the sea bass from the pan when cooked.
Reserve the liquid inside the baskets.
To make the sauce, dissolve the wasabi powder in water; set aside.
Saute the shallots and button mushrooms in butter.
Add the fish stock then simmer.
Remove the pan from heat then add the all purpose cream; season with salt and pepper.
Add the wasabi mixture to finish the sauce.