Aged balsamic vinegar has a more concentrated flavor than a younger variety. Though expensive, the vinegar will last for years, as a little drizzle is enough to enhance your whole dish.
things you'll need.
3 cups Porcini Mushrooms (thoroughly cleaned and ends trimmed)
Extra Virgin Olive Oil
Salt and Pepper to taste
1 tablespoon chopped Parsley
5 8-ounce fillets of Wild Striped Bass
Aged Balsamic Vinegar
Liquid Measuring Cup
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 3 cups Porcini Mushrooms (thoroughly cleaned and ends trimmed)
instructions Using a pastry brush, dust fresh porcini free of all dirt. Thinly slice.
ingredients Extra Virgin Olive Oil Salt and Pepper to taste 1 tablespoon chopped Parsley
instructions In a medium size saute pan heat 4 to 5 tablespoons of olive oil. When hot, add the sliced mushrooms. Season with salt and freshly ground black pepper to taste. Saute the mushrooms to a rich golden brown, about 6 to 7 minutes. Toss in the parsley at the last moment off the heat.
ingredients 5 8-ounce fillets of Wild Striped Bass
instructions Pat the skin of the wild striped bass with a paper towel to make sure it is thoroughly dry. Score the skin of the fish fillets twice and season with salt and pepper.
instructions In another saute pan over medium high heat, add 3 tablespoons of olive oil. Lay the fish fillets skin side down in the pan, and gently press down with a fish spatula so the fillets don't arch out of the pan. This will ensure an even browning of the skin. After about 3-4 minutes, flip the fillets and cook on the flesh side for about 2 minutes more.
ingredients Aged Balsamic Vinegar
instructions Place one portion of fish on a warm plate and top with a spoonful of the porcinis. Drizzle with a good quality olive oil and an aged balsamic vinegar.