Pan-Roasted Fish On Mushroom-Leek Ragout Recipe

Name: Pan-Roasted Fish On Mushroom-Leek Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon (2 oz.), chopped; 1 pound portabella mushroom caps, gills trimmed out, rinsed and sliced; 2 leeks (1 lb. total), white parts only, rinsed and thinly sliced; 1/4 cup finely diced carrot; 1/4 cup finely diced celery; 1/2 cup low-sodium chicken broth; 1/2 cup dry white wine; 1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried; Salt and fresh-ground pepper; 1/2 ounce dried porcini or shiitake mushrooms; 4 pieces (1 in. thick; 5 oz. each) boned, skinned tender, white-fleshed fish, such as sturgeon or black cod, rinsed and dried; 1 1/2 tablespoons olive oil

Servings: persons

2 slices bacon (2 oz.), chopped
1 pound portabella mushroom caps, gills trimmed out, rinsed and sliced
2 leeks (1 lb. total), white parts only, rinsed and thinly sliced
1/4 cup finely diced carrot
1/4 cup finely diced celery
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried
Salt and fresh-ground pepper
1/2 ounce dried porcini or shiitake mushrooms
4 pieces (1 in. thick; 5 oz. each) boned, skinned tender, white-fleshed fish, such as sturgeon or black cod, rinsed and dried
1 1/2 tablespoons olive oil

1
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.
2
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.
3
Meanwhile, preheat oven to 450u00b0. 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.
4
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.
5
Divide mushroom-leek ragout among four plates. Top with fish.
6
Wine pairing: Earthy, smoky Pinot Noir with mushroom notes under dark berry flavors. Best in our pairing: Tandem Sangiacomo Vineyard 2002 (Sonoma Coast; $38), Foxen 2004 (Santa Maria Valley, CA; $28), WillaKenzie Pierre Leon Vineyard 2003 (Willamette Valley, Yamhill/Carlton, OR; $36), and Estancia Stonewall Vineyard 2003 (Santa Lucia Highlands, CA; $30).
7
Flavor bridges: Pinot Noir can be meaty without being heavy and tannic; tender, white-fleshed fish like sturgeon is also meaty but lean (as are portabella mushrooms). Smokiness in the wine plays off the bacon in the ragout, and mushroom flavors--well, Pinot is about the only wine that offers them flat out.
8
Note: Nutritional analysis is per serving.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 slices bacon (2 oz.), chopped, 1 pound portabella mushroom caps, gills trimmed out, rinsed and sliced, 2 leeks (1 lb. total), white parts only, rinsed and thinly sliced, 1/4 cup finely diced carrot, and more.

Yes, Pan-Roasted Fish On Mushroom-Leek Ragout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Roasted Fish On Mushroom-Leek Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions