Sunday, December 20, 2009

Pan-cooked rockfish with creamy potato gratin and chanterelles

Wash and slice potatoes, and layer in a buttered glass pan. Salt the potatoes and cover with cream. Bake on in a pre-heated oven 40 minutes.

Wash and chop chanterelle mushrooms, and chop many cloves of garlic. Saute the mushrooms and garlic on low heat, covered, with lots of butter and some salt. After five minutes or so, the mushrooms should have reduced and released their liquid. Carefully remove the mushrooms from the pan and set them in an oven-safe bowl, and keep warm in the oven; save the mushroom juices in the pan.

Place the rockfish in the saute pan, increase the heat to medium-high, and add salt and more cream. Cover and let cook five minutes, then flip the fish to cook the other sides another five minutes.

Plate in the kitchen: potatoes, then fish, then mushrooms. Serve with a good white wine, and celebrate your best friend's admission to law school.

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