SEARED FISH WITH SHIITAKE MUSHROOM RAGOUT
Here is a main dish that can work with many kinds of skin-on fish fillets. Crisp the skin to a crackle in a pan, then finish cooking in the oven; the method can also work with meaty, skinless fillets like hake and mahi-mahi. As you cook, season little by little, tasting all the while, and feel free to adjust to your own palate. Though Chinese stir-fries are often thickened with a slurry of cornstarch, this recipe uses miso, which adds nuanced depth. A slick of sesame oil enriches the sauce and burnishes the fish. A crisp, off-dry riesling makes a fine pairing.
Provided by Florence Fabricant
Categories dinner, lunch, quick, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut fish in 4 equal portions, season with salt and pepper and brush with 2 tablespoons sesame oil. Set aside. Heat oven to 375 degrees.
- Place a wok or large skillet on medium-high heat and add 1 tablespoon vegetable oil. Add garlic, ginger, onion and celery and stir-fry until the vegetables soften. Add mushrooms, lower heat to medium and continue to cook about 5 minutes, until mushrooms soften. Stir in the edamame and 5-spice powder. Add soy sauce, vinegar and beer and bring to a simmer. Stir in miso and let it dissolve. Remove from heat. Add salt and pepper if needed.
- Place a heavy ovenproof skillet, preferably cast iron, over high heat. While pan heats, dust the skin of the fish with flour. Add remaining tablespoon of vegetable oil to the pan. Place fish, skin side down, in pan and sear about 5 minutes, until skin browns.
- Turn fish over, place in oven and roast 8 to 10 minutes, depending on the thickness of the fillets, until just cooked through. An instant-read thermometer should register about 140 degrees. Remove from oven.
- Reheat mushroom ragout. Add scallions, cilantro and remaining tablespoon of sesame oil. Spoon mixture onto a platter or four dinner plates. Top with the fish, skin side up, and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 899 milligrams, Sugar 4 grams
VEAL RAGOUT
In Holland a meat ragout is a common dish. It is a creamy sauce served over cooked rice, pasta, or mashed potatoes. Sometimes it's made with mushrooms, or other vegetables, but often there's meat in the sauce. This version is made with veal. It's very good.
Provided by PanNan
Categories Veal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Brown piece of veal in butter.
- Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
- Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
- Remove solids with a slotted spoon.
- Discard vegetables, herbs, and seasonings.
- Slice the veal into small bite size pieces.
- Make sauce- melt butter, add flour and stir constantly for a few minutes.
- Gradually add broth.
- Add meatballs and veal pieces back to the sauce.
- Add lemon, stir.
- Add cream, stir.
- Serve over rice, pasta or mashed potatoes.
SAUTéED CHICKEN BREASTS WITH SHIITAKE MUSHROOM RAGOUT
This is a beautiful recipe and tastes delectible! Two suggestions: after making the ragout and sauteing the chicken, deglaze the pan with a little white wine. When serving, sprinkle with a little chopped parsley. Note: Serving Size: 1 chicken breast with 2 tablespoons of ragout
Provided by Porfavorcorona
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the Mushroom Ragout:
- The mushroom ragout can be made ahead and kept in the refrigerator for up to 2 days.
- Heat the oil in a skillet over medium heat.
- Add the shallots and cook until they begin to soften, about 2 minutes.
- Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.
- Add the tomatoes, tarragon, salt and pepper.
- Heat thoroughly. (If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.)
- Adjust the salt and pepper to taste.
- For the Sautéed Chicken Breasts:
- Generously season the breasts with salt and pepper.
- Heat the oil over medium-high heat in a pan large enough to accomodate all the breasts.
- Sauté the breasts for 5 to 6 minutes on each side, turning only once. (Thin breasts will take less time, thicker breasts more.)
- Serve the chicken with the mushroom ragout spooned over and around the breasts.
Nutrition Facts : Calories 74.1, Fat 7, SaturatedFat 0.8, Sodium 3.5, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 0.6
MUSHROOM RAGOUT
Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.
Provided by AlliePeacock
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.
- Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.
- Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.
- Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.
- Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 92 calories, Carbohydrate 4.8 g, Cholesterol 9.9 mg, Fat 5.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 609.5 mg, Sugar 1.8 g
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