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Branzino ai Porcini “Grado Friuli”

(European Sea bass with Porcini Mushrooms)

Serves 4


7oz. or 200gr. ea.filet European sea bass

1 oz. or 30 gr. dry porcini mushrooms, soaked in water

4+ 3 Tbsp. or 60+ 45ml. extra virgin olive oil

4 Tbsp. shallots, finely chopped

2 oz. or 60 ml. dry white wine

½ cup or 125 ml. 35% cream

flour to dredge filets

2 Teaspoons parsley, chopped – salt and pepper

Method: Preheat oven 375º F

1. Remove porcini mushrooms from water, chop them and set aside. Filter the water with a

paper towel and reserve.

2. In a skillet over medium high heat, heat 4 tablespoons of olive oil.

3. Dredge the filets in flour and sear them with flesh side down first, then turn over to skin side.

4. Remove from skillet and place each filet in a pyrex.

5. In the same skillet add 3 tablespoons of olive oil, add the chopped shallots and sauté until they

become translucent.

6. Add the chopped porcini mushrooms and sauté for 2 to 3 minutes. Sprinkle 1 tablespoon of flour

and add white wine. Allow to evaporate then add ½ cup of the reserved water and 35% cream.

7. Bring to a boil, add salt and pepper and cook for 2 minutes. Pour sauce over sea bass and place in oven. Bake until sauce is boiling.

8. Sprinkle with chopped parsley and serve.

EVOO = Extra Virgin Olive Oil