Lotte sautée aux champignons portobello, échalotes et herbes

Ingrédients

• 1 pound monkfish fillets
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon unsalted butter
• 4 shallots (peeled and slices thin)
• 1 large garlic clove (minced)
• 1/2 pound portobellos (wiped, trimmed and cut into 1-inch strips)
• 1 tablespoon extra-virgin olive oil
• 1/3 cup dry (aromatic white wine, such as Chardonnay)
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon dried tarragon

Préparation

1. 1

   Season the monkfish with salt and pepper and set aside until ready to use.

2. 2

   Heat one tablespoon of butter in a large, non-stick skillet over medium heat and sauté the shallots and garlic for 1 minute. Add the mushrooms. Season with salt and pepper, reduce heat, cover and cook for about 8 minutes.

3. 3

   In a separate non-stick skillet, heat the olive oil over high heat and sauté the fish for about 2 minutes per side. Remove and cut into 1-inch strips.

4. 4

   Raise the heat on the mushrooms and add the wine. When it steams up, in just a few seconds, lower heat, toss in parsley, tarragon and remaining one tablespoon of butter. Stir with a wooden spoon for about 3-4 minutes, over high heat. Add the fish to the mushrooms. Cover and cook over medium heat to warm through, for about 3 more minutes, Remove, season with additional pepper and salt if desired and serve.