Sunset Pan-roasted fish on mushroom-leek ragout
Recipe Type: Main
Cuisine: Californian
Author:
Cook time:
Total time:
Serves: 4
Best way to prepare white fish yet!
Ingredients
- 2 slices (2 oz total) bacon, chopped
- 1 lb portabella mushroom caps, gill trimmed out, rinsed and sliced
- 2 leeks (1 lb total) white parts only, thinly sliced and cleaned (ALT: ONION)
- 1/4 c ea finely diced carrots and celery
- 1/2 c ea chicken broth and dry white wine
- 1.5 tsp minced fresh thyme leaves or 1/2 tsp dried
- salt + pepper
- 1/2 oz dried porcini or shitake mushrooms
- 4 pcs (5 oz ea) white fleshy fish (cod, sturgeon, etc.)
- 1.5 tbsp olive oil
Instructions
- Cook bacon until browned and crips
- Add portabellas until brown. Pour in bowl.
- Add leeks, carrots and celery to pan, reduce headt to medium and stir until soft.
- Return portabellas to pan, add broth, wine and thyme, stir until almost evaporated, about 10 minutes.
- Season.
- Preheat oven to 450.
- Grind mushrooms. Pour in wide, shallow bowl.
- Sprinkle both sides of fish with s+p, then coat with mushrooms
- Pour olive oil in another pan over med-high heat. Add fish and cook until browned on bottom (3-4 min). Turn and transfer pan to oven.
- Bake until opaque (about 8 min)