Pan-Roasted Fish on Mushroom-Leek RagoutPrintable version of this recipe.
2 slices bacon (chopped)
1 pound portobello mushrooms (gills trimmed, rinsed, sliced)
2 leeks (white part only, rinsed, thinly sliced)
1/4 cup carrot (finely diced)
1/4 cup celery (finely diced)
1/2 cup chicken broth (low sodium)
1/2 cup dry white wine
1-1/2 teaspoons thyme (freshly minced)
salt and pepper
1/2 ounce dried porcini or shiitake mushrooms
4 pieces white fish (boned, skinned)
1-1/2 tablespoons olive oil
In a large frying pan over medium-high heat, stir bacon often until browned and crisp, 6 to 7 minutes. Add portabellas and stir often until golden brown, about 5 minutes; pour into a bowl. Add leeks, carrot, and celery to pan; reduce heat to medium and stir often until vegetables are soft, 8 to 10 minutes.
Return portabellas to pan and add chicken broth, wine, and thyme; simmer, stirring often, until liquid is almost evaporated, about 10 minutes. Season to taste with salt and pepper.
Meanwhile, preheat oven to 450°. In a spice or coffee grinder, grind dried mushrooms to a fine powder; pour into a wide, shallow bowl. Sprinkle both sides of fish with salt and pepper, then coat with the ground mushrooms.
Pour olive oil into another large, ovenproof frying pan over medium-high heat. Add fish and cook until browned on the bottom, 3 to 4 minutes. Turn pieces and transfer pan to oven. Bake just until fish is opaque in center of thickest part, about 8 minutes.
Divide mushroom-leek ragout among four plates. Top with fish.