Serves 2 portions

Ingredients for Sweet and Sour Jus:
8 oz. Sliced White Mushroom
1 tbls. Banyuls Vinegar
1 tbls. Honey
1 tbls. Lemon Juice
1 tbls. Soy
1 cup
2 oz. Butter (salted)

Spices:
4 Hazelnuts
4 Almonds
2 tbls. Coriander Seed
2 tbls. Sesame Seed
1 tbls. Black Pepper (toast in hot pan and grind)

To Serve per Order:

1 tspn. Tarragon (chopped)
2 Red Baby Tomato (halved)
2 4 oz. Filet Sea Bass
2 Orange Baby Tomato (halved)
1 tbls. Cream
1 tbls. Wondra Flour
White Pearl Onions
8 enoki or beech mushrooms
herb garnish (tarragon and Parsley chopped)

Method:
Sauté sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice and vinegar (Note: Jean George uses Banylus vinegar but a good sherry vinegar can also be used. For this recipe a vinegar made from Pedro Ximenez was used. Add water and simmer slowly for 30 minutes. Strain pressing out all juice. (Note: the remaining mushrooms can be later used in a soup). Make brown butter with salted butter, stop cooking quickly by placing in a blowl immersed in ice water. Whisk the brown butter into mushroom broth.

While the broth is simmering grind the spices coarsely in a grinder.

Saute onions till done then add the mushrooms and sliced tomatoes (use a colorful mixture). Garnish with herbs. Season fish with salt and small amount cayenne then dip skin side only into cream,, then press into spice. Dust very lightly with Wondra flour. Saute skin side down until crisp using a medium flame. Heat broth with potatoes, fava and onions. Add tomatoes and herbs last. Pour into bowl, and add fish.

SEE OTHER DISHES USING LOCAL BLACK SEA BASS

SEARED BLACK BASS WITH DUCK BROTH -- TURNIPS, OYSTER MUSHROOMS , ASPARAGUS AND CRISPY DUCK SKIN CRACKLINGS DUCK BROTH IS A WONDERFUL ACCOMPANIMENT TO BLACK BASS