4 people
  • 1 lb sea bass cut into 4 pieces
  • 2 tbsp coriander seed crushed
  • 1 lb chanterelles washed and dried
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1 lb carrots roasted sliced

Reduction Sauce

  • 1 cup fish carcasses or bones, skin,
  • 1 whole roasted chicken bones
  • 4 whole beef bones smoked or roasted
  • 1/2 cup miso
  • 3 tbsp soy sauce
  • 1/2 cup fennel chopped
  • 1 whole onion chopped
  • 1 whole leek chopped
  • 2 whole carrots chopped
  • 3 stalks celery chopped
  • 6 cloves garlic
  • 2 bay leaves
  • 1 tbsp peppercorns
  • 10-12 cups water
  • 2 tbsp cornstarch with 3 tbsp water
  • 1 splash sherry vinegar
  • 1 salt to taste


  • 3 tbsp carrot micro greens

Nutritional information

Calories: 226kcalCarbohydrates: 21gProtein: 25gFat: 5gSaturated Fat: 1gCholesterol: 91mgSodium: 466mgPotassium: 1373mgFiber: 9gSugar: 7gVitamin A: 20929IUVitamin C: 8mgCalcium: 120mgIron: 6mg

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 people

How to make the sauce

  • Have your butcher fillet the sea bass, if you don't know how. Ask them for any fish bones or scraps they would normally throw away. Then take the those scraps, bones, skin, and rinse well under cold water to rid of any blood ( blood will turn your stock cloudy).  
    Place them in a pot with the rest of the ingredients and fill it with water. Bring the pot to a boil then turn down to a simmer and reduce by at least half.  The stock should have a rich deep flavor.  If the stock still taste very mild and watery, then reduce a little more until you have a deep , rich, flavor profile (reduce to 2/3 if it isn't flavorful).  Strain out and discard the all the contents.   Then take the stock and place it back in a pot to thicken with cornstarch and water slurry.  Simmer for 10 minutes, then adjust with a splash vinegar, soy, and salt.  Set aside and keep warm
    For the carrots follow the recipe and you can season the carrots simply with salt and pepper or any other spice you have on hand including the one in the recipe. Once roasted and cooled you can slice them 1/4 inch thick.

How to cook sea bass

  • In a large saute pan on medium heat add oil.  Take sea bass and season with salt and coarse coriander.  Place the sea bass fillet side down (the side seasoned with the coriander and salt). Season the bottom side of the fillet with salt now too.  
    Cook for 4-5 minutes on the one side. The fish should be cooked almost all the way through on the one side depending on how thick a piece you have.  (If you have a really thick piece flip the sea bass over and place in a preheated 400 degree oven for 5 minutes, take out and it should be done)
    Then turn over and cook for 1 more minute.  Turn off the heat.  Meanwhile, In a small sauté pan add chanterelles with 2 tbsp of butter and oil.  Cook for 7 minutes and then add the roasted sliced carrots. Cook for another 3-4 minutes and finish with 1 tbsp of butter.
    With a spoon, distribute the vegetables amoung 4 bowls. Spoon the sauce over the vegetables. Then take the fish out and lay it on top of the vegetables. Finish with the micro carrot greens.  Serve and enjoy!
    Sea Bass with Chantrelles and Carrots

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