3 Tbs extra virgin olive oil
3 Leeks, white parts only
4 Cloves Garlic, minced
Pinch of Chili Flakes
16 oz Mixed Mushrooms, sliced thin
1/2 C White Wine
1/2 C Heavy Cream
Salt & Pepper to taste
4 Pieces Flaky White Fleshed Fish
1 Tbs Cumin
Salt & Pepper to Taste
Heat up a large sauté over a medium high flame. Add the oil, and a few seconds later, the leeks, garlic, chili flakes and 1/2 teaspoon salt. Cook, stirring occasionally, until the leeks are tender.
Meanwhile, heat separate sauté pan over medium high flame and add oil. Season fish and add to hot sauté pan. Sear completely on one side, 2 to 3 minutes or until browned, turn pieces and cook to desired doneness.
Add the mushrooms to leeks and continue frying, undisturbed until they give up their liquid and then dry out and begin to brown. Deglaze the pan with the white wine. Add Heavy cream and allow to cook thicken. Taste and adjust seasoning.
Serve fish over mushroom leek ragout.
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