Black Bass With Silky Rhubarb Sauce

• 4 6-ounce fillets black bass
• 7 tablespoons extra-virgin olive oil
• Sea salt
• 8 ounces shiitake mushrooms, rimmed and cut into 1/4 -inch slices (4 cups)
• 1/4 cup thinly sliced shallots
• 4 thin slices (the size of a quarter) peeled ginger
• 1 1/2 cups diced (1/4-inch) rhubarb
• 2 teaspoons sugar
• 2 tablespoons butter
• 1 tablespoon heavy cream
• 1 teaspoon balsamic vinegar

1. Preheat the oven to 275 degrees.
2. Lay the fish skin side down in a baking dish just large enough to fit the fillets.
3. Sprinkle with 3 tablespoons olive oil and season with salt.
4. Roast until just cooked through, 15 to 25 minutes.
5. In a large saute pan, heat 2 tablespoons olive oil over medium-high heat.
6. Add the shiitakes, season with salt and saute until lightly browned and just softened.
7. Scrape into a bowl, adjust seasoning and keep warm.
8. Return the pan to the heat and pour in the remaining 2 tablespoons oil.
9. Add the shallots, ginger and rhubarb.
10. Cook, stirring to scrape up any bits, until the rhubarb softens, about 4 minutes.
11. Add 3/4 cup water and the sugar.
12. Season with salt.
13. Cook until reduced by half.
14. Whisk in the butter and cream and then the vinegar.
15. Press the sauce through a fine-mesh sieve set over a bowl.
16. To serve, divide the sauce among 4 shallow bowls.
17. Lay a piece of fish in each and top with a spoonful of mushrooms.

black bass, extravirgin olive oil, salt, shiitake mushrooms, shallots, thin, rhubarb, sugar, butter, heavy cream, balsamic vinegar

Taken from cooking.nytimes.com/recipes/8547 (may not work)