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Secrets from Latil's Landing
Striped Bass With Wild Mushrooms and Pinot Noir Butter Sauce
Yields 4
For Bass
˝ cup olive oil
4 fillets of striped bass fillets, with skin on scales removed
Salt
Pepper
˝ cup chopped fresh basil
Heat olive oil in a large skillet over high heat. Score small slices on the bass skin, and season bass fillets with salt, pepper, and basil. Then, place the bass in the skillet, skin side down for 2 minutes on each side or until golden brown. Remove fish from skillet and place on a baking sheet and cook fish in a 400 degree oven for 6 minutes or until fish is cooked. Set bass atop wild mushroom ragout, and drizzle with Pinot Noir Butter Sauce
For Wild Mushroom Ragout
2 tbs. butter
1 cup sliced shitake mushrooms
1 cup sliced oyster mushrooms
1 cup sliced baby portabella mushrooms
2 Cloves sliced Garlic
Salt to taste
Pepper
Melt butter in a sauté pan over high heat. Add Shitake, oyster, baby portabella mushrooms and garlic and sauté for 5 minutes. Season to taste with Salt and pepper.
Pinot Noir Butter Sauce
1 cup Pinot Noir
1 cup heavy whipping cream
˝ lb. whole butter sliced
Salt to taste
White pepper to taste
Bring Pinot Noir and heavy whipping cream to a swimmer in a small sauce pan and reduce until it is a sauce like consistency or thick enough to coat a spoon. Remove sauce from heat and whisk in butter one slice at a time until all butter is incorporated. Season sauce to taste with salt and white pepper.
For more recipes from the restaurants at Houmas House, Click Here
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A magnificent pictorial and history of the enchanting mansion, gardens, and buildings of Louisiana's Sugar Palace, Houmas House Plantation and Gardens. Artist, author and photographer Jim Blanchard's compilation of recent and historic photography, archival research, and treasures from the Houmas Collections unfold in his tribute to the families of the great sugar barons Daniel Clark, Wade Hampton, John Burnside, and William Porcher Miles.
