Ingredients Jump to Instructions ↓

  1. 1 bunch chives -- thinly sliced

  2. 1/4 cup olive oil

  3. 4 6 ounce striped sea bass fillets

  4. 1 tablespoon fresh tarragon -- finely chopped kosher salt fresh ground black pepper

  5. 2 tablespoons unsalted butter

  6. 1 large shallot -- chopped

  7. 12 ounces small morels -- trimmed and cleaned

  8. 1/4 cup dry white wine

  9. 1 cup light cream -- or half & half

  10. 3 tablespoons chives -- reserved from chive oil (*see note)

  11. 1/4 cup light chicken stock

Instructions Jump to Ingredients ↑

  1. Set aside 3 tablespoons of the chives. Combine the remaining chives and the 1/4 cup of olive oil in a blender. Blend until the oil is bright green and the chives are pureed. Strain through a fine sieve or a sieve lined with a double layer of cheesecloth. Set the chive oil aside (See Note).

  2. Rub both sides of the sea bass with the tarragon, salt and pepper. Arrange the fillets on a non-stick or foil-lined baking sheet. (If using the foil-lined baking sheet, brush the foil lightly with olive oil.) Drizzle the fish with the remaining one tablespoon of oil. Cover and refrigerate until needed.

  3. Preheat the oven to 400°F.

  4. Melt the butter in a large heavy skillet until foaming. Add the shallot and cook until wilted, about 3 minutes. Add the morels and sauté until lightly browned, about 4 minutes. Increase the heat to high and pour in the wine. Boil until almost entirely evaporated. Pour in the cream and stock. Boil until the sauce is reduced to about 1/2 cup and thickened enough to coat a spoon, about 8 minutes. Stir in the reserved chives. (The sauce may be prepared up to one day in advance. Cool completely and cover before refrigerating and heat to simmering before continuing.) 5. Bake the fillets until just a trace of opaqueness remains in the center, about 6 minutes.

  5. Transfer the fillets to 4 serving plates, skin side up if you've left the skin on. Spoon the sauce and morels over the fish. Drizzle the fish with chive oil. Serve immediately. NOTE: The chive oil can be stored in a tightly covered glass jar in the refrigerator for up to 3 days. ... an excerpt of: "The Mushroom Lover's Mushroom Cookbook & Primer" (Workman) click on the cover to see it at


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