Sautéed Sea Bass in Tarragon Mushroom Broth

I recently read Jean-Georges Vongerichten’s book A Life in 12 Recipes. Fantastic! He makes a sauce from a quick water-based mushroom broth and then adds honey, vinegar, lemon juice and soy sauce to create this wonderfully light sweet-and sour delight. An interesting shift from heavier pan sauces made with wine and cream. Served with a simple pan sautéed sea bass (JGV’s is crusted in nuts) and garnished with chopped mint and tarragon. This recipe is incredibly easy to make at home and the flavors impressively delicious.

• 1 lb white mushrooms – brushed clean with a paper towel and thinly sliced
• 2 tbs + butter
• 2 tbs honey
• 1 1/2 cup water
• 2 tbs sherry vinegar
• 2 tbs lemon juice
• 2 tbs soy sauce (Tamari is gluten free)
• grape tomatoes – blanched, peeled and sliced
• fingerling potatoes – boiled, drained and cut in half or rice
• edamame
• portobello mushrooms – cooked
• 2 – 4 sea bass fillets – skin on
• tarragon – chopped – 5 whole leaves for broth and a few chopped for garnish
• mint – chopped – garnish

Mushroom Broth

In a sauce pan, over medium heat, brown white mushrooms in butter until cooked down and golden.

Add honey, water, sherry vinegar, lemon juice, soy sauce and simmer 20 minutes. Add tarragon and simmer 5 minutes.

Strain through a chinois, pressing the mushroom to extract all the liquid (Discard the mushrooms, as all the flavor has been cooked out).

Return broth to the saucepan and reduce slightly.

Just before serving, add prepared tomatoes, cooked potatoes and portobellos, and edamame to warm.

Serve with sea bass and garnish with chopped tarragon and mint.

Sautéed Sea Bass

Season the sea bass fillets on both sides with salt and pepper. In a heated sauté pan add a little oil, cook the fish, flesh side down until golden. Turn, skin side down, and finish in a 350 degree oven (5-7 minutes per 1 inch thickness). The skin is easily removed after cooking. Serve over vegetables or rice with broth.

It was early May, 2019, when we arrived on a Sunday evening in Strasbourg, France, near where Jean-Georges lived as a child. We checked into the Hotel du Dragon and headed off on foot to explore the city in the soft golden glow of the setting sun. We stopped to snap a few photos along the Rhine River and just before the sun disappeared we rounded the corner to the magical site of the Strasbourg Cathedral. It’s true what Jean-George says about discovering countless ingredients when you travel. The best way to experience a new country is to visit the local market. We brought home jars of fabulous spices found at the local super market on the river in Colmar.

Mushrooms are very porous and mostly water. To prevent them from soaking up more water, use a dry cloth or paper towel to brush off any dirt.