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Ingredients

• 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

Description

For A Luxurious Meal Try Frank Bordoni's Sea Bass, Topped With Pan-fried Wild Mushrooms And A Creamy Mushroom Sauce

UK TV