STRIPED BASS WITH MUSHROOM SAUCE

STRIPED BASS WITH MUSHROOM SAUCE image

Categories Fish

Yield 6 servings

Number Of Ingredients 17

SAUCE
24 oz. clam juice
1 c. heavy whipped cream
1/2 c. dry white wine, divided
MUSHROOM RISOTTO
6 c. chicken broth
1/2 c. butter, divided
6 T. chopped shallots
1 garlic clove, chopped
12 oz. assorted wild mushrooms, diced
1.75 c. asborio rice or med. grain white
1 c. dry white wine
1/2 c. chopped Italian Parsley
1/3 c. grated Parmesan cheese
FISH
3 T. olive oil
6 (5 oz.)striped bass fillets with skin

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.