A little "West Coast" flavor - John Lassandro

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1 Tbsp each of tarragon, chives, basil and oregano
1/4 cup olive oil
2 cups chanterelle mushrooms
1/4 cup shallots, finely chopped
1 1/4 cup black trumpet mushrooms
1/2 cup chicken stock
1/4 cup veal stock
4 fillets of striped bass (about 5 0z. each)
1/4 grilled hazelnuts
1 Tbsp balsamic vinegar...salt and pepper to taste

Now, the preparation.... This serves 4 people.
In the blender, mix herbs with 2/3 cup of olive oil.

Season and set aside.
Sauté mushrooms in remaining oil, season, and add shallots, chicken and veal stock, and cook two minutes.
Grill striped bass fillets until almost done. Finish in 400 degree for 5 minutes.
Add hazelnuts to mushroom mixture.

Warm herb oil gently.
Arrange mushrooms in center of plate with bass on top.
Ring with herb oil and dot with balsamic vinegar.
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