½ pound white mushrooms, washed and sliced
7 tablespoons butter
1 ½ tablespoons honey
1 tablespoon lime juice
1 tablespoon sherry vinegar
1 tablespoon soy sauce
2 hazelnuts
2 almonds
1 tablespoon coriander seeds
1 tablespoon sesame seeds
½ tablespoon black pepper
10 pearl onions, peeled and cut in half
20 peeled fava beans
4 sea bass, red snapper, or other fillets, about 1 ½ pounds total
Salt and a pinch of cayenne pepper
20 cherry tomatoes cut in half
2 tablespoons minced fresh marjoram or oregano
Combine the mushrooms and 2 tablespoons of
the butter in a skillet and turn the heat to high. Cook for about 2 minutes,
stirring occasionally, then drizzle with the honey. When the mushrooms brown
- this will happen quickly, thanks to the honey - add the lime juice,
vinegar, and soy sauce, and pour into a small saucepan. Add 1 cup of water
to the skillet and cook over high heat, stirring occasionally, for about a
minute. Add the water to the saucepan and simmer this mixture over
medium-low heat for about 30 minutes. When it is done, strain; reserve the
liquid and discard the solids.
Meanwhile, combine the nuts, coriander,
sesame seeds, and pepper in a small dry skillet; turn the heat to medium.
Toast, shaking the pan occasionally, until the spices are fragrant, just a
minute or two. Grind to a powder in a mortar and pestle or spice or coffee
mill.
Set a medium pot of water to a boil and
salt it. Add the pearl onions and cook for about 5 minutes, or just until
tender. Remove with a slotted spoon and add the lima beans and cook for
about 2 minutes, or just until tender. Remove with a slotted spoon and set
aside.
Put 3 tablespoons of the butter in a small
saucepan over medium heat. Stir, scraping down the sides with a rubber
spatula, until the butter foam subsides and the butter turns nut-brown.
Immerse the bottom of the pan in cold water to stop the cooking, then keep
warm over the lowest possible heat.
Put the remaining butter in a skillet
large enough to hold the fish in one layer (work in batches if you have to;
you'll need a little more butter). Turn the heat to medium high; when the
butter melts, add the fish and turn the heat to high. Cook 3 to 4 minutes
per side, sprinkling the fish with salt and cayenne and turning once, until
the fish is cooked through.
Combine the mushroom stock and the beurre
noisette and heat through; season to taste, then stir in the onions, beans,
and tomatoes. Put each fish fillet in a bowl and surround with the broth and
vegetables. Garnish with the oregano and serve.
