STRIPED BASS WITH MUSHROOM SAUCE
Steps:
- SAUCE Boil all ingredients until reduced to 2/3 c., about 15 minutes. Season with salt & pepper. MUSHROOM RISOTTO Simmer broth to keep warm. Melt 1/4 c. butter in lg. skillet over med.-high heat. Add 3 T. shallots, galric, and all mushrooms; saute until mushrooms are soft and beginning to brown, about 10 min. Season with salt & pepper. Melt 1/4 c. butter in another heavy lg. saucepan over med-hi heat. Add 3 T. shallots; saute until soft, about 2 minutes. Add rice and stir 1 min. Add wine and stir until almost dry, about 4 minutes. Add 1 c. broth; simmer 2 min, stirring occasionally. Add another cup broth; simmer 2 min, stirring occasionally. Add 2 c. broth and simmer 4 min., stirring occasionally. Add 2 c. broth, mushroom misture, parsley, and 1/3 c. cheese. Simmer until creamy and rice is tender but still firm to bite, adding more broth by the 1/4 c. if dry and stirring often, about 8 minutes. Season with salt & pepper. FISH Preheat oven to 400*. Divide oil between two heavy lg. ovenproof skillets; high heat. Sprinkle fish with salt & pepper. Cook, skin side down, until skin is crisp, about 4 min. Transfer skillets to oven (do not turn fish). Bake until fish is cooked through, about 4 min. Rewarm sauce. using mixer; beat until slightly thickened and foam begins to form.
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