Striped Bass With Mushroom Risotto Recipes

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:

• Rinse potato slices under cold running water, drain well and pat dry.
• Heat 2 tablespoons of oil in a large, nonstick skillet over high heat. Add potatoes, salt to taste, and cook until lightly browned on both sides. Remove from skillet; keep warm.
• Add a little more oil to the pan if necessary, and add the cepes and chanterelles. Salt and pepper to taste. Cook over high heat until the mushrooms wilt. Add the shallots, garlic and parsley. Cook for about a minute, stirring gently; then, set aside. Keep warm.
• Dredge the fish in flour, and shake off the excess. Set aside.
• In another large, nonstick skillet, add 4 remaining tablespoons of vegetable oil over medium heat. Add the fillets, and season well. Cook until lightly browned, about 3 or 4 minutes. Reduce the heat to medium, gently flip the fish and cook 3 to 4 minutes more, or until done. Do not overcook. Remove and keep warm.
• Divide the potatoes evenly over four plates in a ring pattern. Place the fish over the center, and put the mushroom mixture over the fish.
• In a saucepan over medium-high heat, melt the butter, and cook, swirling occasionally, until lightly browned. Add lemon juice, then pour lemon butter equally over each serving. Sprinkle with chives and serve.

Steps:

• Sauce/Boil all ingredients in saucepan until reduced to 2/3 cup or 15 minutes. Season with salt and pepper. Mushroom risotto/Simmer broth in saucepan; keep warm. Melt 1/4 cup butter in skillet over medium high heat. Add 3 tablespoons shallots, garlic, and all mushrooms; saute until mushrooms are soft and beginning to brown or about 10 minutes. Season with salt and pepper Melt 1/4 cup butter in large saucepan over medium high heat. ?Add 3 tablespoons shallots; saute until soft or about 2 minutes. Add rice and stir 1 minute. Add wine and stir until almost dry or about 4 minutes. Add 1 cup broth; simmer 2 minutes, stirring occasionally. Add another cup broth; simmer 2 minutes, stirring occasionally. Add 2 cups broth and simmer 4 minutes. Add 2 cups broth, mushroom mixture, parsley and 1/3 cup cheese. Simmer until creamy and rice is tender but still firm to bite, adding more broth by 1/4 cupfuls if dry and stirring often about 8 minutes. Season with salt and pepper. Fish/Meanwhile, preheat oven to 400. Divide oil between 2 large ovenproof skillets; heat over high heat. Sprinkle fish with salt and pepper. Cook, skin side down, until skin is crisp, about 4 minutes. Transfer skillets to oven. Bake until fish is cooked through, about 4 minutes. Rewarm sauce. Using handheld mixer, beat until slightly thickened and foam begins to form. Divide risotto among 6 plates; sprinkle with cheese. Top with fish, skin side up. Drizzle with sauce and serve.

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.