Ingredients Jump to Instructions ↓

  1. 6 (6-ounce) fillets of striped bass , skin on

  2. 1 pound jumbo lump crab meat, shells picked

  3. 1/4 cup clarified butter

  4. 1 lemon, juiced

  5. 2 tablespoons chopped parsley

  6. 1/4 pound of unsalted butter, cold, cut into pieces

  7. 1 recipe roasted shiitake mushrooms, recipe follows

  8. 4 bunches watercress, fleshy stems removed Salt and white pepper

  9. 1 pound shiitake mushrooms, cleaned

  10. 2 tablespoons garlic

  11. 1 tablespoon thyme , chopped

  12. 1 tablespoon rosemary , chopped Olive oil Salt Pepper

Instructions Jump to Ingredients ↑

  1. Heat a 14-inch saute pan to medium high. Dry the skin side of the filets with a cloth. Generously season both sides of the fish with salt and white pepper. Add the clarified butter to the pan and place 3 of the fillets in the pan skin side down. Cook for 3 minutes and gently turn using a fish spatula . Cook an additional 2 minutes and reserve on absorbent cloth. Cook the other fillet in the same fashion. Wipe the hot pan out with a dry clean cloth. Add the cold butter to the pan and swirl around. Allow the butter to brown. Carefully add the crabmeat to the pan and use a wooden spoon to gently stir the pan. Add the lemon juice and parsley. Remove from the heat. In a medium mixing bowl, combine the warm mushrooms and their oil with the watercress . Place some of the mixture on a plate. Place fillet of fish skin side up on top of the salad and top with a generous amount of the crab meat mixture. Preheat the oven to 425 degrees. In a large bowl, toss together the mushrooms, garlic, herbs , olive oil and salt and pepper. Place the mushrooms on a baking sheet and bake for 15 minutes.


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