SEARED SOLE WITH MOREL MUSHROOMS AND PEA AND ASPARAGUS RISOTTO

SEARED SOLE WITH MOREL MUSHROOMS AND PEA AND ASPARAGUS RISOTTO image

Yield 6

Number Of Ingredients 11

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4 ounces dried morel mushrooms
2 tablespoons vegetable oil
12 2-ounce Dover sole fillets
1/4 cup minced shallots
1 garlic clove, minced
1 cup dry white wine
1 1/2 cups chicken stock or canned low-salt chicken broth
1 fresh thyme sprig
7 tablespoons chilled butter
2 tablespoons chopped fresh chives
Pea and Asparagus Risotto (see recipe)

Steps:

Soak mushrooms in hot water until soft, about 20 minutes. Drain well. Heat oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Working in 2 batches, add to skillet. Cook 2 minutes; turn and cook until fish is opaque in center, about 2 minutes longer. Transfer fish to plate; tent with foil to keep warm. Add mushrooms, shallots and garlic to skillet; saute 1 minute. Add wine to skillet; bring to boil, scraping up browned bits. Add stock and thyme and boil until slightly thickened, about 13 minutes. Reduce heat to low; discard thyme. Add butter 1 tablespoon at a time, whisking until melted before adding next piece. Stir in chives. Remove from heat. Season sauce with salt and pepper. Spoon risotto onto center of plates. Top each serving with 2 sole fillets. Spoon morel sauce onto plates around risotto and serve immediately.