Striped Bass With Mushroom Risotto Recipe 55

Steps:

• Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs.
• Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
• Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.

Steps:

• Sauce: Boil all ingredients in lg. saucepan until reduced ot 2/3 c., about 15 min. Season w/ salt n pepper. Can b made 1 day ahead. Cover; chill. Mushroom Risotto: Simmer broth in med saucepan; keep warm. Melt 1/4 c. butter in lg. skillet over med-high heat. Add 3 T. shallots, garlic, n all mushrooms; saute until mushrooms r soft and beginning to brown, about 10 min. Season w salt n pepper. Can b made 1 day ahead. Cover n chill. Rewarm before continuing. Melt 1/4 c. butter in another heavy large saucepan over med-high heat. Add 3 T. shallots; saute until soft, about 2 min. Add rice n stir 1 min. Add wine n stir until almost dry, about 4 min. Add 1 cup borth ;simmer 2 min; stirring occasionally. Add another cup broth; ;simmer 2 min, stirring occasionaly. Add 2 c. broth n simmer 4 min, stirring occasionally. Add 2 c. broth, mushroom mixture, parsley, and 1/3 c. cheese. Simmer ntil creamy n rice is tender but still firm to bite, adding more broth by 1/4 cupfuls if dry and stirring often, about 8 min. Season w/ salt and pepper. Fish: Meanwhile, oven 400F. Divide oil b/t 2 heavy lg ovenproof skillets; heat over high heat. Sprinkle fish w salt n pepper. Cook, skin side down, until skin is crisp, about 4 min. Transfer skillets to oven (do not turn fish over). Bake until fish is cooked thru, about 4 min. Rewarm sauce. Using handheld mixer, beat until slightly thickened and foam begins to form. Divide risotto among 6 pates; sprinkle w cheese. Top w/ fish, skin side up. Drizzle w sauce and serve.

Steps:

• Place 2 tablespoons of the butter in a small bowl and stir in the parsley and basil until smooth. Refrigerate. Melt the remaining 2 tablespoons butter in a large, heavy saucepan over medium heat. Add the shallots and garlic and cook for 1 minute.
• Add the rice and stir well, coating the grains with the butter. Stir in the wine and simmer until reduced by half. Meanwhile, place the vegetable broth in a medium saucepan and keep hot over medium heat. Ladle in about 1/3 cup of the broth and stir constantly until the liquid is absorbed. Continue adding broth and stirring until each addition is absorbed, until the rice is cooked al dente, about 55 minutes.
• Stir in half of the herb butter; the rice should be quite liquid. Dice the remaining butter and fold it in with the Parmesan, 1 teaspoon salt and pepper to taste. Stir in the arugula and watercress. Taste and adjust seasoning if needed. Keep warm.
• Heat the olive oil in a large skillet over medium heat. Add the bass fillets and sear until just cooked through, about 2 minutes per side. Reheat the asparagus tips. Divide the risotto among 4 plates. Top each with a bass fillet and sprinkle with asparagus tips. Serve immediately.