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1
Melt the butter in a medium skillet.
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2
Add the mushrooms and saute over moderately high heat, tossing occasionally, until browned.
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3
Add the honey, soy sauce, lemon juice, vinegar and water.
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4
Simmer over moderately low heat for 30 minutes.
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5
Strain the mushroom mixture through a fine mesh sieve set over a bowl.
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6
Press on the solids to extract all of the liquid.
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7
Prepare an ice water bath.
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8
Melt the salted butter in a small saucepan, then cook over moderate heat just until it begins to brown.
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9
Immediately dip the bottom of the saucepan in the ice bath to stop the cooking.
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10
Pour the brown butter into the mushroom vinaigrette and whisk until combined.
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11
In a small dry skillet, combine the nuts and spices and toast over moderate heat until lightly browned.
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12
Transfer to a spice grinder and let cool.
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13
Grind to a medium grind.
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14
In a medium saucepan of boiling salted water, cook the potatoes until just tender.
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15
Using a slotted spoon, transfer to a plate, let cool slightly and peel.
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16
Cut each potato into 3 pieces.
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17
Add the fava beans to the salted water and blanch until just tender.
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18
Using a slotted spoon, transfer to a plate and let cool slightly, then peel.
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19
Repeat with the pearl onions.
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20
Cut each sea bass fillet into 3 equal pieces and season with salt and pepper.
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21
Dip each piece of fish into the cream (shake off any excess), followed by the spice mix and finally, the flour.
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22
Heat 1 tablespoon of grapeseed oil in a medium skillet.
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23
Working in batches, saute the fish until crisp and cooked through; adding more oil as necessary.
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24
Transfer to a plate.
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25
In a medium saucepan, combine the brown butter vinaigrette with the potatoes, fava beans and pearl onions.
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26
Cook over moderate heat until warmed through.
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27
Stir in the tomatoes and herbs and transfer to bowls.
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28
Top with the fish and serve.
