Striped Bass With Mushrooms
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 tbsps
Unsalted Butter5 large
Shallot (thinly sliced)2 sprigs
Thyme (fresh)2 tbsps
Extra-Virgin Olive Oil3 cup
White Wine (dry)3 cup
Heavy CreamDirections:
1
Heat the butter in a large skillet over medium heat
2
Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper
3
Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes
4
Meanwhile, season the fish with salt and pepper
5
Heat the oil in another large skillet over medium-high heat
6
Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate
7
Add the wine to the skillet and scrape up any browned bits with a wooden spoon
8
Boil over high heat until syrupy, 2 to 3 minutes
9
Add the cream and simmer to thicken slightly, 2 to 3 minutes
10
Season with salt and pepper
11
Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up
12
Simmer until the fish is just firm and translucent, 5 to 7 minutes
13
Garnish with parsley, if desired
14
Photograph by Antonis Achilleos