Thursday, January 8, 2009

Pan Sautéed Sole Served Over Wild Mushroom Hash

A delicate fish like sole is enhanced with a flavorful blend of earthy veggies in this simple yet luxurious dish.

2 tablespoons organic butter
1 tablespoon olive oil
3 medium celery ribs, diced, about 1 cup
2 medium carrots, peeled, trimmed and diced, about 1 cup
1 medium white onion, peeled and diced, about 1cup
8 ounces assorted wild mushrooms, diced, about 2 cups
Salt and freshly ground pepper

4 (3-ounce) fillets of Gray sole
Sprinkle of lemon juice
4 tablespoons organic butter, divided
1 tablespoon olive oil
½ cup white wine
½ cup chicken broth
2 tablespoons chopped fresh basil

To prepare the hash, heat 2 tablespoons of butter and 1 tablespoon olive oil in a skillet over medium high heat. Cook the celery, carrots and onion in the skillet until just beginning to brown, about 5 minutes. Add the mushrooms and cook until golden, about 5 minutes more. Season with salt and pepper. Remove the pan from the heat and cover with aluminum foil to keep warm.

Season the fish with salt, pepper and a sprinkle of lemon juice. Heat 2 tablespoons of butter and 1 tablespoon olive oil in a skillet over medium heat. Cook the fish in the skillet, turning once. The fish will cook very quickly, about 2 to 3 minutes total. Remove the fish to a platter to keep warm.

Pour the wine into the pan and reduce by half. Pour the chicken broth into the pan and reduce by half. Turn off the heat and swirl in the remaining 2 tablespoons of butter. Add the basil and season with salt and pepper.

Serve the hash in the center of the plate. Place the sole fillets on top of the hash and drizzle the dish with the pan sauce.

Servings: 4
Preparation Time: 10 minutes to chop veggies
Cook Time: 10 minutes for hash. Just a couple of minutes for the sole.

Sources and Substitutions
Gray sole is a real treat. It is light, very delicate and not always easy to find. To substitute, use snapper or tilapia.

This mushroom hash is delicious with everything. Add a touch of fresh thyme or rosemary and serve it with roasted chicken. Add fresh chive and serve it on your Sunday brunch table with poached eggs and just a dab of Hollandaise sauce.

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