INGREDIENTS
4 TBSP. butter
5 large shallots, thinly sliced
2 sprigs fresh thyme
Salt and pepper to taste
1 pack white mushrooms, trimmed and quartered
4 striper fillets, skin on, 1-inch thick
2 TBSP. extra virgin olive oil
3/4 cup white wine
3/4 cup heavy cream
Chopped parsley for garnish
DIRECTIONS
Heat the butter in a large skillet.
Add the shallots and thyme and cook for about 7 minutes.
Season with salt and pepper.
Add the mushrooms, stirring occasionally until brown and tender.
Season the fish with salt and pepper.
Heat the oil in another large skillet over medium-high heat.
Add the fish, skin side down and cook until the skin is crisp.
Transfer to a plate. Add the wine to the skillet and scrape up any brown bits using a wooden spoon.
Boil over high heat until syrupy, 2 to 3 minutes.
Add the cream and simmer to thicken slightly.
Season with salt and pepper.
Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin side up.
Simmer until the fish is just firm, 5 to 7 minutes.
Garnish with parsley.
Serves 4.
