Red Snapper with Wild Mushroom Ragout

Red Snapper with Wild Mushroom Ragout
Ingredients:
3/4 kilo of red snapper fillets, cleaned, skinned and with all of the bones removed
3 tbsp. “mushroom dust” (recipe follows)
1 1/2 tsp. salt
1 tsp. freshly ground pepper
3 tbsp. olive oil
2 tbsp. shallots, cut in small dice
2 cups forest mushrooms, sliced
1/2 tsp. minced garlic
1/2 cup Pinot Noir, Beaujolais or Golan Village wine
1/2 cup fish fumet
1 tbsp. chives, chopped
Preparation:
In a shallow dish combine the mushroom dust, 1/2 tsp. of the salt and 1/4 tsp. of
the pepper.
Dredge the fish fillets in this mixture, coating well on both sides.
In a large sauté pan, heat 1 tbsp. of the olive oil and in this sauté the shallots
over a medium heat until they are soft and translucent.
Add the mushrooms and sauté for 2 minutes longer.
Set aside.
In a separate skillet heat the remaining oil and in this fry the fish fillets until well
browned (about 2 minutes).
Turn the fish and continue to sauté until the second side is also browned.
Transfer the fillets to a warm platter.
To the skillet add the garlic, wine and fish fumet and over a high heat let boil until
the liquid is reduced by half (about 4 minutes).
Correct the seasoning with salt and pepper to taste and then add the chives.
Pour this ragout around the fish and serve at once.
Mushroom Dust:
In an electric coffee grinder pulse 10 grams of dried mushrooms (such as shitake
or porcini) until they have been chopped into tiny pieces.
Then let the machine run until they are pulverized into a dry dust, about the
texture of corn flour.