Sea bass with wild mushrooms

For a luxurious meal try Frank Bordoni's sea bass, topped with pan-fried wild mushrooms and a creamy mushroom sauce
By Frank Bordoni
Sea bass with wild mushrooms
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 2 tbsp olive oil
  • 8 shallots, chopped
  • 1 clove garlic, bruised
  • 160 g button mushrooms, sliced
  • 1 sprig thyme
  • 10 ml cognac
  • 1 pinches dried porcini, re-hydrated in 120ml of boiling water
  • 250 ml fresh light fish stock, or light chicken stock
  • 40 ml double cream
  • 100 g unsalted butter
  • 1 pinches freshly ground salt and black pepper
  • 2 squeeze lemon juice
  • 4 sea bass, each 175-225g
  • 20 wild mushrooms, ideally girolles
  • 20baby leeks, blanched


1. Preheat the oven to 230C/gas 8. 2. Heat one tablespoon of olive oil in a saucepan. 3. Add the shallots, garlic, mushrooms and thyme and fry gently for five minutes, stirring often. 4. Pour over the cognac and deglaze the pan, scraping the base of the pan with a spatula, until almost all the liquid has evaporated. 5. Add the porcini with their soaking water and the fish stock and simmer for 10-15 minutes. 6. Blend the porcini mixture with a hand blender or in a food processor and pass through a fine sieve. 7. Bring back to the boil in a clean pan and whisk in the cream and a knob of the butter. 8. Taste and season with salt and freshly ground pepper adding a little lemon juice to taste. 9. Heat the remaining olive oil in an ovenproof heavy-based frying pan. Add the sea bass, skin side-down, and fry for two minutes. 10. Flip over, cook for a further two minutes; cover and keep warm in a low oven. 11. Heat the remaining butter in a frying pan. Add the wild mushrooms and fry, stirring, for 3-5 minutes, then toss in the blanched leeks. Season with salt and freshly ground pepper and set aside. 12. Place a sea bass fillet each on four warm serving plates. Scatter round the leeks, button onions and mushrooms. Drizzle with the sauce and serve at once.

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