Velvet Fish With Mushrooms Recipes

FISH FILLETS WITH MUSHROOM SAUCE

Fish Fillets With Mushroom Sauce image

This creamy, decadent mushroom sauce is an easy, elegant recipe using onions, garlic, sour cream, and lemon juice. Use it on fish or any other white meat.

Provided by Linda Larsen

Categories Dinner Entree Lunch

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 1/2 cups fresh cremini mushrooms, sliced
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
1/2 cup sour cream
2 tablespoons lemon juice
1 teaspoon lemon zest, grated
1 1/2 pounds fish fillets

Steps:

Enjoy.

Nutrition Facts : Calories 361 kcal, Carbohydrate 12 g, Cholesterol 197 mg, Fiber 1 g, Protein 45 g, SaturatedFat 8 g, Sodium 545 mg, Sugar 6 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g

VELVETED FISH

Velveted Fish image

This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook.

Provided by FLKeysJen

Categories Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

14 ounces halibut fillets (or any white fish)
3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained
1/2 red bell pepper
1/2 green bell pepper
3 scallions, green parts only
3 garlic cloves, thinly sliced
1 1/2 inches piece fresh ginger, peeled and thinly sliced
1/2 teaspoon light soy sauce
1/2 teaspoon rice vinegar
3 tablespoons chicken stock or 3 tablespoons water
1 teaspoon sesame oil
peanut oil, for cooking
salt, to taste
1 tablespoon shaoxing wine or 1 tablespoon sherry wine
2 tablespoons egg whites
2 tablespoons cornstarch or 2 tablespoons potato flour
1/2 teaspoon salt
1/2 teaspoon cornstarch or 1/2 teaspoon potato flour
2 teaspoons cold water

Steps:

Mix together marinade, and mix together cornstarch paste.
Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
Drain and squeeze the mushrooms; remove the stems and slice the caps.
Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
Cut the scallion greens into bite-sized pieces.
Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.
Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.
Stir in the scallion greens and then, off the heat, the sesame oil. Serve.

Nutrition Facts : Calories 168.4, Fat 3, SaturatedFat 0.6, Cholesterol 60.3, Sodium 447.5, Carbohydrate 9.6, Fiber 1.3, Sugar 1.6, Protein 24.6

WHOLE ROASTED FISH WITH WILD MUSHROOMS

Whole Roasted Fish With Wild Mushrooms image

A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course. Even better is that it's both a breeze to cook (season it up, throw it in the oven and wait), and to serve (big fish have big bones, which makes it easy to scoop the flesh off the skeleton). Do not forget to call your fishmonger ahead to order a large fish. This recipe, with lemons, herbs and crisp wild mushrooms, will work with any 4- to 6-pounder, from delicate black sea bass to salmon-colored arctic char. The variety of fish here is less important than the size. Generally speaking, you'll need about a pound of fish per person, though three-quarters of a pound will do if you're serving it in the context of a multi-course meal. Also, if you can't find one very large fish, you can use two smaller ones, 1 1/2 to 2 1/2 pounds each. In that case, feel free to squeeze them into one roasting pan.

Provided by Melissa Clark

Categories dinner, quick, main course

Time 1m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 (4- to 6-pound) whole fish, such as black sea bass, blackfish or arctic char, cleaned
3 tablespoons extra-virgin olive oil, more as needed
1/4 teaspoon coarse kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
Thinly sliced lemon, as needed, plus lemon wedges for serving
1 small bunch fresh herbs, such as sage, thyme or rosemary
1 pound wild mushrooms, including maitake and oyster, cut into 1-inch pieces
Best quality extra-virgin olive oil, for serving
Flaky sea salt, for serving

Steps:

Heat oven to 400 degrees. Coat fish with oil and season it generously inside and out with salt and pepper. Stuff cavity with lemon slices and herbs. Transfer to a baking sheet or large roasting pan and bake until the flesh is opaque and separates easily from the backbone, 35 to 45 minutes for a 4-pound fish, 45 to 60 minutes for a 6-pound fish.
While fish cooks, toss mushrooms with 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushrooms out in one layer on 1 or 2 baking sheets, taking care not to crowd them. When fish is done, remove from oven and turn on broiler. Broil mushrooms until they are crisp and golden, 5 to 10 minutes.
Let fish rest in roasting pan for 5 minutes. Using back of a fork, scrape away fish skin and divide top fillet among plates. Lift away backbone and discard; scoop bottom fillet away from its skin (which should stick to the pan) and divide among plates. Drizzle fillets with good olive oil, season with flaky sea salt and serve with lemon wedges and crispy mushrooms on the side.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 3 grams, Protein 78 grams, SaturatedFat 3 grams, Sodium 423 milligrams, Sugar 1 gram

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