b'Striped Bass with Pistachios and Wild MushroomsMICHAEL CIMARUSTIServes 44 6-ounce fillets wild striped bass1 to 2 tablespoons Pompeian Extra Light Olive Oil, plus extra to grease baking sheetFOR THE MUSHROOMS:1 pound mixed wild mushrooms (I recommend a mix of chanterelle, shiitake and oyster.)2 ounces whole butter1 ounce shallots, finely chopped1 branch thymeJuice of V lemonSalt and pepper 1 small bunch parsley, roughly choppedV cup shelled pistachios, salted and roughly chopped2 ounces pure pistachio oil1 ounce aged balsamic vinegar, the older the better, or Pompeian Balsamic VinegarToasted pistachios, for garnish TO PREPARE THE MUSHROOMS: Clean an assortment of your favorite mushrooms. Melt the whole butter in a small saut pan. Add the chopped shallots and sweat them till translucent, then add the mushrooms, a branch of thyme and the juice of half a lemon. Season with salt and pepper; continue cooking the mushrooms until their juice has evaporated for the most part. At this point, remove the mushrooms from the heat and add the chopped parsley and the chopped pistachios. Keep the mushrooms warm for service. TO PREPARE THE BASS: Add 1 to 2 tablespoons of olive oil to a pan and cook the fillets of bass on the skin side over medium-high heat until the skin begins to crisp. When the skin becomes crispy, remove the fish from the pan and place it on a baking sheet that you have drizzled liberally with olive oil. Place the baking sheet in a preheated 250-degree oven. The time it takes for the bass to finish cooking will depend on the thickness of the fillet. Plan for about 3 minutes in the oven per inch of thickness. TO SERVE:Divide the mushrooms equally among 4 warmed plates. Place a fillet of bass on each plate. Drizzle the plates with a mixture of 2 parts pure pistachio oil to 1 part aged vinegar. Grate a few toasted pistachios over the plate using a Microplane or the fine side of a box grater as you would Parmesan cheese. This will carry the flavor of the pistachios throughout each bite. Serve immediately.21'