Serve with Charmstone
Created by Winery Chef Eric C. Maczko

Ingredients:
6 Blue Nose Bass Filets – skin on (approx. 5oz. each)
8 ounces Matsutake mushrooms (sliced)
6 ounces Israeli couscous
8 Roma tomatoes, blanched & peeled, then split lengthwise
6 tablespoons whole butter
2 tablespoons shallots, minced
3 tablespoons thyme, leaves only (sprigs reserved for fish)
1 tablespoon parsley, chopped
1 teaspoon tarragon, chopped lightly
2 cups beef stock
2 cups olive oil
3 cloves garlic, crushed lightly, skin still on
Salt and pepper as needed

Method:

Preheat oven to 250°F; season tomatoes on cut side with salt, pepper and 1 tablespoon thyme; place in a shallow dish and add olive oil to slightly submerge tomato halves. Poach in the oven, uncovered for approx. 4 hours.  Remove tomatoes and while still warm, puree in food processor along with 1/3 of the oil.  Reserve warm.

Heat 2 tablespoons butter in a large sauté pan on med-high heat and add sliced Matsutake mushrooms, season with salt and pepper and toss to coat. Allow mushrooms to brown slightly; then add shallots and 1 tablespoon thyme.  Reserve on a parchment-lined sheet pan to reheat later.

Bring 3 quarts water to a boil. Add 1 tablespoon salt, and a little of the tomato oil. Add dry couscous and cook until al dente (approximately 10 min).  Drain and return couscous to pot.  Add 1 cup beef stock and bring to a light simmer, add additional stock as necessary to keep from drying out.

Preheat oven to 350°F. Slash fish skin 3 times per filet and season fish on both sides with salt and pepper. Heat sauté pan over med high heat and add 1-2 tablespoons tomato oil. Add filets skin-side, down pressing to ensure complete contact. Add garlic cloves, thyme sprigs and 1 tablespoon butter to pan. Baste fish and bake in oven for 3 to 4 additional minutes.

To plate, rewarm mushrooms and tomato fondue. Add parsley and tarragon to couscous. Place 4 - 5 tablespoons couscous in center of plate, top with mushroom slices and spoon 1 - 2 tablespoons fondue around the plate, top with fish filet, and garnish with any remaining herbs.

Yields 6 servings

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