Fish & Shellfish by Stein Rick

Author:Stein, Rick [Stein, Rick]
Language: eng
Format: epub
ISBN: 9781448142668
Publisher: Ebury Publishing
Published: 2014-08-13T16:00:00+00:00

A casserole of dab with spring onions, red wine and wild mushrooms

I came up with this as a way to serve fish with red wine. Something like a Cabernet Franc from the Loire or a red Sancerre or Pinot Noir from Alsace would be perfect.

SERVES 2

400ml Chicken stock (see here )

15g dried porcini

60g unsalted butter

50g wild mushrooms, cleaned and sliced

Salt

12 spring onions, white part only (5cm)

4 garlic cloves, peeled

60g smoked back bacon, cut into thin strips

1 tsp balsamic vinegar

50ml deep red wine

A pinch of chilli powder

Leaves from 1 sprig of thyme

300g skin-on dab fillets

Reduce the stock by half by rapid boiling. Remove from the heat and soak the dried porcini in about 100ml of the stock until soft.

Melt 25g of the butter in a wide-based pan, add the wild mushrooms, season with salt and fry. Lift out and keep warm. Add the spring onions and garlic to the same pan and cook over a moderate heat until lightly browned. Add about 30ml of the stock and simmer gently with a lid on until the onions and garlic are tender, then add the soaked porcini and the soaking liquid, the smoked bacon, the balsamic vinegar, red wine, chilli and thyme.

Turn up the heat and boil rapidly until everything has reduced to a thick sticky glaze.

Heat a small knob of the remaining butter in a frying pan. Season the dab fillets with a little salt and fry them skin-side down, then transfer to the main pan skin-side up, add the rest of the stock and simmer with a lid on for 2–3 minutes to cook them. Transfer the fillets to a serving dish. Add the rest of the butter to the main pan and reduce the liquid again until the sauce will coat the back of a spoon. Add the fried mushrooms and pour it all around the fish.

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