Seared Chilean Seabass with Shitake Mushrooms and LeeksFeatured by DuNah in the Pinot Noir Wine Club.
4 Tbs. butter
1/2 cup leeks, sliced to 1/8 inch
1 cup shitake mushrooms, sliced
1/4 cup tomato concasse
2 Tbs. basil chiffonade
1 cup dry white wine
1-2 Tbs. vegetable oil
Salt and pepper
2 cups curry flour
4 cups spinach, cleaned and loosely packed
3 (6-oz.) portions of seabass, skin on
Preheat oven to 500 degrees. Melt 1 Tbs. butter in a medium sauté pan and add the leeks, sautéing over med-high heat until they begin to wilt. Add 1 Tbs. butter and, when melted, add the shiitakes and let them begin to wilt also. Add tomato concasse and basil, tossing to mix well, then pour in the white wine and let reduce by 1/4, keeping the pan over med-high heat. While the sauce is reducing, heat a large sauté pan over high heat until just short of smoking. Season the fish with a little salt and pepper and dredge in curry flour, patting off any excess. Put the oil in the hot pan, swirling to cover the entire bottom, and place the fish fillets in the pan, flesh side down. Sear the fish for under 1 minute until it starts to color. Gently turn the fish to the skin side down and place the pan in the oven to finish cooking. This step will take 6 to 8 min., depending on the thickness of the fillet. The fish will begin to open and the flesh will be opaque. While the fish is cooking, enrich the sauce by adding 3 to 4 Tbs. butter, stirring and swirling the pan until the butter is incorporated into the sauce. Pull the sauce from the heat, holding it in a warm place until the fish is out of the oven. When the fish is finished cooking, remove from the oven and let rest for 2 to 3 min. in the pan. Bring the sauce to a low simmer over med. heat, add the spinach, and let the spinach wilt. Add 1 more Tbs. of butter, easily stirring it into the sauce. Reheat your fish to hot, if necessary. Plate the fish, surrounding it with the spinach and shiitake sauce.