BLACK SEA BASS AND MUSSELS A LA NAGE
Steps:
- Bring a medium pot of water to a boil and season generously with salt. Add the fava beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Peel off the black eyelets from the bean's shells. Squeeze and pop the beans from their shells. Transfer the beans to a bowl.
- Add the asparagus and peas to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the vegetables to the ice water to stop the cooking and drain. Transfer the vegetables to the bowl of beans.
- Preheat the oven to 200 degrees F.
- Rub the inside of the skillet with the 1 teaspoon of butter and sprinkle with the shallots. Generously season the fish all over with the salt and pepper, and arrange the fillets, skin-side up, in the skillet. Scatter the mussels over the top and pour in the vermouth and water. Cover the skillet and bring to a boil. Turn the heat to low and cook until the mussels have open (only uncover the skillet once or twice). Remove the skillet from the heat and let rest, covered, until the fish is just cooked through, about 6 to 10 minutes.
- Transfer the fish and mussels to a baking pan, leaving the broth in the skillet, and keep warm in the oven. Meanwhile, bring the broth to a boil, add the vegetables and whisk in the 4 tablespoons of butter, little by little, until fully incorporated. Whisk in the herbs.
- Divide the fish and mussels among 4 wide, shallow soup plates or bowls. Divide the broth and vegetables among the plates and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sahaban Samir
ssahaban@hotmail.frI'm not a big fan of seafood, but I really enjoyed this dish.
Jane Mason
jane.m52@gmail.comThis dish is a bit time-consuming to make, but it's worth the effort.
Anoosha Ali
aali@gmail.comI would recommend serving this dish with a side of rice or pasta.
Nic Holliday
holliday.n@gmail.comThis dish is a bit pricey, but it's worth every penny.
Md Bappy
m.b@hotmail.frI'm definitely going to be making this dish again soon.
Asante Msomi
msomia47@yahoo.comI would give this recipe a 10/10. It's that good!
Raylyn Belen
raylyn@hotmail.co.ukThis is one of my favorite seafood dishes. It's always a crowd-pleaser.
Justina Adu
justina_a90@aol.comI followed the recipe exactly and the dish turned out great!
Cathy Rogers
rogersc31@gmail.comThe flavors in this dish are amazing. The fish and mussels are cooked to perfection.
Robert Burt
rburt@hotmail.comThis dish is perfect for a date night or a special occasion dinner.
Mustansar Kaka
k-mustansar17@aol.comI would definitely recommend this recipe to anyone who loves seafood.
M Yassen
yassen-m@aol.comThis dish is definitely worth the effort. It's a bit time-consuming, but the results are worth it.
Sulekha Muse
s90@hotmail.comThe fish and mussels were cooked perfectly, and the broth was flavorful and light.
Patrine Yanok
patriney@yahoo.comI've made this dish several times and it's always a hit with my guests.
Rimu Akhter
arimu44@yahoo.comThis is a great recipe for a special occasion dinner. It's easy to make and looks very impressive.
Alhassan Dauda
alhassan-dauda52@yahoo.comI'm not a huge fan of seafood, but this dish was amazing! The fish was flaky and tender, and the mussels were cooked perfectly. The broth was also very flavorful.
keke jean
k.jean@yahoo.comThis dish was absolutely delicious! The fish was cooked perfectly and the mussels were plump and juicy. The broth was flavorful and light, and the vegetables added a nice touch of sweetness.