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Sablefish With Chanterelles and Parsley

By Chefs Ash and Fraioli

The parsley sauce can be made a day ahead of time, refrigerated, and reheated. The mushrooms can be cooked an hour or two ahead, making this a pretty simple recipe. Any wild mushroom that you like can be substituted for the chanterelles. Likewise, any firm white fish can be substituted for the sablefish.

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    Serves 4

    Total Time 45 minutes - 1 hour

    Prep Time 20-30 minutes

    Difficulty Level Advanced


    1 garlic clove (for the Parsley Sauce)

    1-1/2 c packed fresh flat-leaf parsley leaves with tender stems (for the Parsley Sauce)

    1/2 c packed fresh basil leaves (for the Parsley Sauce)

    1/2 c extra-virgin olive oil (for the Parsley Sauce)

    Sea salt (for the Parsley Sauce)

    Freshly ground black pepper (for the Parsley Sauce)

    6 oz sablefish fillets (4)

    Salt (for the Sablefish)

    Freshly ground black pepper (for the Sablefish)

    2 tbsp unsalted butter (for the Sablefish)

    1 tbsp extra-virgin olive oil (for the Sablefish)

    1/4 c dry white vermouth or dry white wine (for the Sablefish)

    2 tbsp freshly squeezed lemon juice (for the Sablefish)

    2 tbsp unsalted butter (for the Chanterelles)

    1 tbsp extra-virgin olive oil (for the Chanterelles)

    8 oz chanterelle mushrooms, cleaned and quartered (for the Chanterelles)

    1 tbsp finely chopped shallot (for the Chanterelles)

    Salt Salt (for the Chanterelles)

    Freshly ground black pepper (for the Chanterelles)

    1 tsp lemon zest (for the Chanterelles)


    1. For parsley sauce: Fill a large bowl with ice water. Bring a medium saucepan of salted water to a boil. Add the garlic and cook for 1 minute. Stir in the parsley and basil and cook for 10 seconds. Drain and immediately plunge the herbs and garlic into the ice-water bath to preserve their color and flavor. Drain again and squeeze as much water out of the herbs as you can.

    2. For parsley sauce: Transfer the herbs and garlic to a blender. Add the olive oil and purée until smooth. Season with salt and pepper to taste. Set aside in the blender container.

    3. For the sablefish: Preheat the oven to 425°F.

    4. For the sablefish: Season the fish with salt and pepper. In a large ovenproof sauté pan, melt the butter with the oil over medium heat.

    5. For the sablefish: Add the fish and cook until nicely browned on one side, about 5 minutes. Turn the fish over and transfer the pan to the oven. Roast until the fish is just cooked through and flakes easily when a fork is inserted in the center of a fillet, 4 to 5 minutes.

    6. For the sablefish: Remove the fish from the pan and keep warm. Add the vermouth and lemon juice to the pan and cook over high heat to reduce the liquid until syrupy, scraping up any browned bits. Transfer the liquid to the blender with the parsley sauce and pulse to combine.

    7. For the chanterelles: While the fish is roasting, heat a large skillet over high heat and add the butter and olive oil.

    8. For the chanterelles: Add the mushrooms and let them sear undisturbed for several seconds, then stir and toss in the pan until they release their liquid.

    9. For the chanterelles: Add the shallot and salt and pepper to taste, then continue to cook and gently turn until the liquid has evaporated and the mushrooms are lightly browned but still holding their shape. Stir in the lemon zest and adjust seasonings to taste.

    10. To serve: Spoon a generous portion of the sauce onto four warmed plates. Place the fish on top, then top with the mushrooms and serve immediately.

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