Poached sea bass, shimeji, snow fungus and fish stock
I’m a huge fan of fish and it doesn’t really matter if they’re from the river or the sea. Sea bass is amazingly delicate if cooked this way, so even true gourmets will surely appreciate it. Give it a try!
For 2 portions
1 sea bass (600 g)
1 piece of dried ear fungus
1 pack of shimeji mushrooms
1 small carrot
1 small parsnip
a piece of celery root and leek
10 coriander seeds
1 bay leaf
100 ml dry white wine
50 g peas
salt and pepper
First, you need to peel the scales, take out the intestins and fillet the fish. Take out the little bones from the fillets with tweezers, season with salt and we are almost ready. If you’re exactly sure how to fillet the fish, you can watch my video here.
Cut the root vegetables coarsely (about the same amount as the fish bones), sauté them lightly on some olive oil and add fish bones. Pour in some wine, add the spices and let the alcohol evaporate.
Pour in some water, just that the bones are covered. Bring to boil and let it simmer for 20 minutes. Pass through a sieve and adjust the seasoning. If you feel that the stock isn’t strong enough, you can reduce it a bit more. One fish will get you maximum 2 to 3 dcl of stock.
Cut all the veggies into little dices. Soak the snow fungus in warm water for 10 minutes. When it’s soft, you need to clean it: cut out the tough middle parts and cut it into smaller pieces.
Reheat the stock, so that it’s smoking a bit (about 70 degrees). Put in the fish skin up and let it cook slowly for about 8 minutes. Add the veggies and mushrooms (except avocado) and let them warm up. Take out the fish and remove the skin (it won’t be very good to eat). Arrange everything on a deep plate and pour in a generous amount of stock. If you like, you can squeeze some lemon on the top. Enjoy!