Black Bass With Silky Rhubarb Sauce

Name: Black Bass With Silky Rhubarb Sauce
Total time: 30 min
Yield: Serves 4
Ingredients: 4 6-ounce fillets black bass; 7 tablespoons extra-virgin olive oil; Sea salt; 8 ounces shiitake mushrooms, rimmed and cut into 1/4 -inch slices (4 cups); 1/4 cup thinly sliced shallots; 4 thin slices (the size of a quarter) peeled ginger; 1 1/2 cups diced (1/4-inch) rhubarb; 2 teaspoons sugar; 2 tablespoons butter; 1 tablespoon heavy cream; 1 teaspoon balsamic vinegar

By Amanda Hesser

Total Time: 30 minutes
Rating: 4(10)
Comments: Read comments

Featured in: The Way We Eat; Stalk of the Town

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Ingredients

Yield:Serves 4

46-ounce fillets black bass
7tablespoons extra-virgin olive oil
Sea salt
8ounces shiitake mushrooms, rimmed and cut into ¼ -inch slices (4 cups)
¼cup thinly sliced shallots
4thin slices (the size of a quarter) peeled ginger
1½cups diced (¼-inch) rhubarb
2teaspoons sugar
2tablespoons butter
1tablespoon heavy cream
1teaspoon balsamic vinegar

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 275 degrees. Lay the fish skin side down in a baking dish just large enough to fit the fillets. Sprinkle with 3 tablespoons olive oil and season with salt. Roast until just cooked through, 15 to 25 minutes.
Step 2
In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the shiitakes, season with salt and sauté until lightly browned and just softened. Scrape into a bowl, adjust seasoning and keep warm.
Step 3
Return the pan to the heat and pour in the remaining 2 tablespoons oil. Add the shallots, ginger and rhubarb. Cook, stirring to scrape up any bits, until the rhubarb softens, about 4 minutes. Add ¾ cup water and the sugar. Season with salt. Cook until reduced by half. Whisk in the butter and cream and then the vinegar. Press the sauce through a fine-mesh sieve set over a bowl.
Step 4
To serve, divide the sauce among 4 shallow bowls. Lay a piece of fish in each and top with a spoonful of mushrooms.