Black Bass With Silky Rhubarb Sauce Recipe

Name: Black Bass With Silky Rhubarb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 275 degrees.
2
Lay the fish skin side down in a baking dish just large enough to fit the fillets.
3
Sprinkle with 3 tablespoons olive oil and season with salt.
4
Roast until just cooked through, 15 to 25 minutes.
5
In a large saute pan, heat 2 tablespoons olive oil over medium-high heat.
6
Add the shiitakes, season with salt and saute until lightly browned and just softened.
7
Scrape into a bowl, adjust seasoning and keep warm.
8
Return the pan to the heat and pour in the remaining 2 tablespoons oil.
9
Add the shallots, ginger and rhubarb.
10
Cook, stirring to scrape up any bits, until the rhubarb softens, about 4 minutes.
11
Add 3/4 cup water and the sugar.
12
Season with salt.
13
Cook until reduced by half.
14
Whisk in the butter and cream and then the vinegar.
15
Press the sauce through a fine-mesh sieve set over a bowl.
16
To serve, divide the sauce among 4 shallow bowls.
17
Lay a piece of fish in each and top with a spoonful of mushrooms.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Black Bass With Silky Rhubarb Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bass With Silky Rhubarb Sauce

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