Fish with mushroom sauce and red rice

Name: Fish with mushroom sauce and red rice - Roxana B.
Ingredients: 3 fillets of white fish SOS 1 tablespoon of butter 1 small onion 300g of pleurotus mushrooms 400ml of liquid cream 100ml of white wine 2 cloves of garlic salt pepper GARN

Over - Fish with mushroom sauce and red rice by Roxana B. - Recipia

Fish with Mushroom Sauce and Red Rice I have often made this combination of fish fillets with mushroom sauce and red rice. It's not a complicated dish, but it requires a bit of attention to organization, especially when you want the fish to remain moist, the sauce to be thick, and the red rice not to be overcooked. I prefer to use oyster mushrooms for the sauce; they have a good texture and don't fall apart when cooked. Everything is cooked quite simply, but there are some waiting times to consider, especially for the rice and the separately boiled mushrooms. Quick Info Total time: approximately 1 hour Effective preparation time: 20-25 minutes Cooking time: 35-40 minutes (mushrooms + rice + sauce) Servings: 3 Difficulty: medium Recipe type: lunch or dinner, suitable for an everyday meal, not for special occasions Ingredients For the fish and sauce: 3 white fish fillets (hake, cod, pike-perch, or another type of white fish) 1 tablespoon butter 1 small onion 300 g oyster mushrooms 400 ml liquid cooking cream 100 ml dry white wine 2 garlic cloves salt pepper For the red rice garnish: 1 cup red rice 3 cups water 1 star anise 2 cardamom pods 1 small onion 50 g butter salt Preparation Method 1. Preparing the fish fillets Rinse the fillets under cold water and pat them dry with a paper towel. Sprinkle salt and pepper on both sides. Set them aside on a plate at room temperature while you prepare the rest. 2. Boiling the mushrooms Cut the mushrooms into large pieces if they are very big. Place them in a pot covered with water and let them boil for 30 minutes. After boiling, drain them well, then chop them into julienne or cubes, as you prefer. 3. Red rice (garnish) In a pot, bring one cup of red rice to a boil with three cups of water. Add the finely chopped onion, star anise, and cardamom pods. Let everything simmer with a lid on until the rice is cooked and the water has almost completely evaporated. Red rice remains a bit firmer than white rice, so don't expect it to puff up or become fluffy. When ready, remove the star anise and cardamom, season with salt to taste, and add the butter. Mix well and set aside, covered, until you plate the dish. 4. Mushroom sauce In a large skillet, melt the butter. Sauté the finely chopped onion over medium heat until it becomes translucent. Add the boiled and chopped mushrooms, followed by the minced garlic. After 2-3 minutes, pour in the white wine and let it simmer until the liquid reduces and the alcohol smell disappears, about 3-4 minutes. Add the liquid cream, stir, and season with salt and pepper. Let it simmer for a few minutes until it thickens into a sauce. 5. Fish in sauce Place the fish fillets directly into the skillet with the sauce, ensuring they are well covered by the mushroom sauce. Cover with a lid and let it cook for 5 more minutes—don't overcook the fish, or it will dry out. Turn off the heat and let the skillet sit covered for a few minutes to stabilize the sauce. 6. Serving On a plate, place the hot rice, add the fish fillet on top or beside it, and pour the mushroom sauce over the fish. Serve immediately while it's warm. Why I make this recipe often It cooks with simple ingredients, and I always have frozen fish, mushrooms, and cream at home. I like that I don't have to spend too much time at the stove; I just keep an eye on the timing. The red rice adds an interesting texture, and the mushroom sauce is creamy. It's an uncomplicated dish, perfect for a quick lunch or dinner. Tips and Variations Tips - Don’t skip the step of boiling the mushrooms; they need to soften and be easier to digest. - If using fish with skin, you can put it directly in the sauce skin-side down to prevent it from breaking. - Remember to remove the star anise and cardamom from the rice after boiling; otherwise, the flavors become too intense. - Don't leave the fish in the sauce for too long, or it will become tough. Substitutions - White fish can be replaced with trout fillets or even salmon for a richer flavor. - If you don't have oyster mushrooms, you can use button mushrooms, but the texture will be different. - Liquid cream can also be plant-based if you want to avoid dairy. - Red rice can be substituted with black rice or wild rice if you prefer a firmer texture. Variations - You can add a bit of fresh parsley at the end to the sauce for a slightly fresh note. - A pinch of nutmeg goes well in the sauce, but it’s not essential. Serving Ideas - It also pairs well with a simple green salad if you want something lighter on the side. - For extra flavor, you can sprinkle a little grated lemon zest over the rice when serving. Frequently Asked Questions 1. Can I use frozen fish? Yes, frozen fish fillets work well. You need to completely thaw them before using them to avoid excess water in the sauce. 2. Can the sauce be made with other types of mushrooms? Yes, it can also be made with button mushrooms or porcini, but oyster mushrooms remain meatier in texture. 3. Does the red rice need to be soaked beforehand? No, it doesn’t need to be soaked, but make sure to wash it well. It cooks longer than white rice and remains firmer. 4. Can it be made without wine? You can skip the wine, but the sauce will have a milder flavor. The wine enhances the taste of the mushrooms. 5. Can I prepare the fish separately, by steaming or baking? You can, but it won’t absorb the flavor of the sauce directly. It’s simpler and tastier to put it straight into the skillet with the sauce. Nutritional Values Estimated per serving (out of 3): Calories: 520-600 kcal Protein: 32-35 g Carbohydrates: 45-50 g (from rice and mushrooms) Fats: 24-27 g (from cream and butter) The values are approximate, depending on the type of fish, cream, and how much butter you actually use. It’s a fairly balanced meal, rich in protein and with carbohydrates from the rice. Storage and Reheating Fish with mushroom sauce doesn’t store well for more than a day in the refrigerator, as the sauce can separate when reheated, and the fish becomes tough. The rice holds up better and can be reheated separately. If there are leftovers, it’s best to reheat gently over low heat, adding a tablespoon of water or milk to the sauce. I recommend consuming it fresh.

Preparation

The washed fillets, seasoned with salt and pepper, are set aside on a plate. The mushrooms are placed in a pot of water and boiled for 30 minutes, after which they are drained and cut into julienne or cubes; in a pan, we add butter and finely chopped onion to sauté, then add the mushrooms and minced garlic. After a few minutes, we add the wine, and once the alcohol has evaporated, we add the cream, season, and then place the fish, ensuring it is covered with sauce, and let it cook for another 5 minutes with the lid on before turning off the heat. For the garnish, we put the washed rice in a pot with 3 cups of water, finely chopped onion, star anise, and cardamom, and let it simmer slowly with the lid on; after the rice is cooked and the water has reduced, we remove the star anise and cardamom, season with salt, and add the butter, mixing well. We serve the rice on a plate alongside the fish with sauce. Do not expect this rice to cook and swell like white rice.

Fish with mushroom sauce and red rice

Preparation

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