Wood Fired Recipes Community Cookbook
Brick Oven Sea Bass with Mushrooms
Jun 07, 2011Posted by Forno BravoPrintThis dish works best in a terra cotta pan that will hold all the fish in a single layer.
Brick Oven Sea Bass with Mushrooms
Ingredients
- 2 carrots
- 1 onion
- 1 glove of garlic medium sized
- 2 stalks celery
- 4 tbsp olive oile your dish will only be as good as the olive oil
- 2 lbs sea bass
- salt and pepper
- 8 oz white muschrooms
- 4 tbsp Dijon mustard
- 1 tsp capers
- 1 cup arugula finely chopped
- 1 tomato finely chopped
- 2 tbsp balsamic vinegar
Instructions
- Slice the onion, celery and carrots, and smash and mince the garlic.
- Whisk the olive oil, capers and mustard, then mix with the chopped mushrooms.
- Mix the Arugula, tomatoes and balsamic.
- Fire the oven until the carbon burns off (650F+), then push the fire to one site and let the oven rest for a few minutes. Shovel out any excess coals. You want a hot oven, which is capable of browning your vegetables from the dome heat, but not so hot that you burn everything in the first few minutes.
- Place the onion, carrot, celery, garlic and olive oil in the pan, and bake for 3-5 minutes, or until the onions and garlic are translucent and lightly brown.
- Assemble the fish over the vegetables, and top with the mushrooms and mustard sauce. Return the pan to the oven to bake.
- When the mushrooms are brown, and the fish is baked, remove the pan from the oven, and top with the Arugula and balsamic. Place the cooking pan on the table — take care to place all four layers on every plate when serving.
