Pan Seared Bronzino with Mushroom Pan Jus
- 1/4 cup grapeseed oil
- 2 teaspoons sea salt
- 1 teaspoon ground white pepper
- 1 cup all-purpose flour
- Six 6 to 7-ounce skin-on, boneless bronzino fillets
- 1 cup white wine, such as chardonnay
- 3 cups mushroom stock or broth
- 1 cup mushrooms, cut into quarters
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced garlic
- 1 stick butter, at room temperature
- Heat a saute pan over medium-high heat.
- Add 1 tablespoon oil and heat to the verge of smoking.
- Next, mix the salt and pepper evenly into the flour and coat both sides of each fillet of fish.
- Then add to the pan, cooking until browned, 2 to 3 minutes.
- Flip and repeat on the second side until golden brown, 2 to 3 minutes.
- Repeat with each fillet, holding the cooked fillets warm, covered with foil on a plate, until serving.
- Additional oil may be needed during the process.
- After searing the fish, add the wine to the pan to deglaze.
- Allow the wine to reduce by half, 3 to 4 minutes, then add the stock and reduce by three-quarters volume, resulting in 1 cup sauce.
- This reduction will take 4 to 5 minutes.
- Then add the mushrooms, herbs and garlic.
- Stir and allow to finish, reducing by half again, a final 2 to 3 minutes.
- Remove from the heat and whisk in the butter until creamy.
- Finish the fillets with the pan sauce and serve.
grapeseed oil, salt, ground white pepper, flour, white wine, mushroom stock, mushrooms, parsley, thyme, fresh rosemary, garlic, butter
Taken from www.foodnetwork.com/recipes/robert-irvine/pan-seared-bronzino-with-mushroom-pan-jus-recipe.html (may not work)