b'Sea Bass Fillet with Here is an unusualWild Mushrooms and Trufflescombination with fish.Br anzino alla Montanar aSea bass has a robust flavor which is perfectly 3 tablespoons extra-light olive oil12 cup white winecomplemented by the6 sea bass fillets, about 34-inch thick1 cup cream14 teaspoon saltSalt and pepper to tasteother ingredients. 14 teaspoon freshly ground black pepper14 teaspoon red pepper flakes112 cups Chicken Stock12 cup cooked peas12 ounce dry porcini mushrooms12 cup freshly grated Parmesan cheese5 to 6 tablespoons olive oil1 tablespoon chopped fresh parsley8 large garlic cloves, thickly sliced12 teaspoon truffle oil (or 1 small cannedChefs Tip 12 pound white button mushrooms, slicedtruffle)I always believe that12 pound cremini mushrooms, slicedAdditional chopped parsley for garnishsubstitution increasesHeat the 3 tablespoons of olive oil in a large, covered skillet over medium-high heat until almost your recipe library. smoking. Pat the fish fillets dry and season with salt and pepper. Sear the fish, without jostling, for Try this dish with2 to 3 minutes, or until a nice brown crust forms. Flip fillets and brown the other side, about 2 to 3 minutes. Remove the bass onto a plate and keep warm while preparing the sauce.chicken. Grill or saut the chicken breastsIn a saucepan, heat the Chicken Stock to boiling and stir in the porcini mushrooms. Remove from heat, cover and let the mushrooms reconstitute for 20 to 30 minutes. Drain, reserving the stock. and serve with thisCoarsely chop the mushrooms.wonderfully flavorfulHeat the remaining olive oil in a large skillet over medium-high heat. Saut the remaining sauce. mushrooms and garlic in the hot olive oil until they are brown and aromatic, about 2 to 3 minutes. (Cook the mushrooms in batches if necessary for a nice dark color.) Stir in the chopped porcini. Pour in the wine, stirring to dislodge any flavorful brown bits that may be sticking to the bottom of the pan. Simmer and reduce the liquid by half. Add the reserved porcini stock, cream, salt, pepper and red pepper flakes, and reduce to a sauce consistency, 10 to 15 minutes.With a slotted spoon take one-half of the mushrooms out and set aside. Put the sauce and the remaining mushrooms in a blender and process to a cream. Return the sauce and the reserved mushrooms to the large skillet and bring to a boil. Add the fish fillets, along with the peas, Parmesan, and chopped parsley to the pan with the sauce. Cover and braise gently over low heat until the fish is tender and opaque throughout, about 3 to 5 minutes. Place fish pieces on dish or serving tray. Add the truffles or truffle oil to the sauce, or both, and spoonover the fish.quattro 26'