Mushroom Dusted Sea Bass with Mascarpone, Cauliflower puree, and Sautéed Wild Mushrooms and Ramps
4 6- to 8-ounce bass fillets (either Chilean or Wild Striped)
2 ounces dried mushrooms, pulverized in a coffee grinder
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
3 cups sliced wild mushrooms
1 bunch of ramps, blanched in salted water
2 cups veal stock
¾ cups cauliflower puree (recipe follows)
2 ounces pea shoots
Heat oven to 350 F.
Dust bass fillets in dried mushrooms.
Heat olive oil in saute pan over high heat. Add fillets and brown on both sides, about 3 minutes each. Finish in pre-heated oven for 5 minutes.
Remove fish from pan, set aside and keep warm.
Take same saute pan and put back on burner. Add 2 tablespoons butter, melt and add mushrooms. Brown about 3-5 minutes and season with salt and pepper.
Add veal stock and warm. Set aside.
Head another small saute pan and melt 2 tablespoons butter. Saute ramps for approximately two minutes.
Add ramps in the center of plate, followed by ¾ cup of cauliflower puree. Place bass on top of ramps and puree. Pour mushroom and veal demi sauce over bass and around plate. Garnish with pea shoots.
1 head cauliflower
3 tablespoons unsalted butter
4 ounces mascarpone cheese
Cut one head of cauliflower into florets.
In a 2-4 quart saucepan, add cauliflower florets and water and cook. Bring to a boil and cook until tender.
Drain cauliflower and place in food processor with mascarpone and 3 tablespoons of butter. Pulse until it all comes together.
Season with salt and pepper.
(Recipe courtesy of Chef Peggy Magister of Crazy Water, 839 N. 2nd St., 414-645-2606.)