Grilled fish, red wine and mushroom ragout

Michael Craig

Ingredients

50 g	Unsalted butter
1	Olive oil
1 to taste	Salt & freshly ground pepper
2	Shallots, thinly sliced
1 sprig	Thyme
8	Portobello mushrooms, thinly sliced
1	Bay leaf
250 ml	Red wine
250 ml	Chicken stock
800 g	White-fleshed fish fillets, firm (Main)
2 Tbsp	Unsalted butter, melted
1 to taste	Salt
1	Lemon

Directions

1. Preheat the oven to 180 degC.
2. Heat the butter in a deep saucepan and when it begins to foam add the shallots. Cook for 3 minutes.
3. Add the mushrooms and cook for a further 8 minutes until the mushrooms are nice and soft.
4. Add the herbs and wine and simmer for 5 minutes.
5. Pour in the stock and bring to a gentle simmer. Reduce by half until the sauce becomes lovely and syrupy.
6. Preheat the grill. Place the portions of fish on to a shallow baking sheet and brush with the melted butter.
7. Put the fish under the grill and cook for 3 minutes. Turn the fish and season with salt and cook for another 3 minutes depending on the thickness.
8. Remove the fish to a plate, squeeze the lemon juice over it and keep it warm.
9. Place the fish on individual serving plates and spoon the mushroom sauce over it to serve.