Fresh Fish with Squash & Mushrooms
Created by Chef Fabian Pauta of Belleville BistroServes: 4
Course: Meat, Poultry Seafood Entrees
Season(s): Fall, Winter
Ingredients
- 1/2 butternut squash (peeled and sliced)
- 1/2 tablespoon butter
- salt and pepper to taste
- 1/2 shallot finely minced
- olive oil to coat pan
- 1/4 cup white wine
- 1/2 pound mixed mushrooms
- 2 sprigs of thyme
- A dash of parsley leaves if desired
- 16 ounce fish fillet
Instructions
For the squash puree: cook the butternut squash in boiling water until soft. Drain and puree with salt, pepper and butter. Set aside completed butternut squash puree.
For the beurre blanc sauce: sauté shallot in olive oil until soft, do not brown. Add wine and lemon juice, reduce until almost dry. Cut the butter in small pieces, add to wine mixture a piece at the time and stir until the sauce is thick, add salt and pepper.
For the mushroom ragout: slice mushrooms and roughly chop the herbs. Sauté together in oil. Add 1 tablespoon of beurre blanc sauce, mix very well and keep ragout warm.
Clean the fish and divide for 4 portions. In a very hot pan sear the fish and cook both sides quickly.
Place the butternut squash puree on plate, top with mushroom ragout, place fish on top and finish with beurre blanc sauce.How do you #eatdowntoearth?
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