Oregon Rockfish with Pears & Chanterelle Mushrooms
- 16 oz Sable Fish Fillet - skin off
- Salt and Pepper to taste
- 1 ripe Oregon Pear - peeled & thinly sliced
- 8 Chanterelle Mushrooms
- 1 small Shallot - minced
- 8 fresh Sage Leaves - chiffonade
- 5 tbsp Butter - divided
- 4 tbsp Olive Oil - divided
- 1/2 cup Pear Cider or Pear Nectar
Preheat the oven to 400 degrees.
Cut the sable fish in half down the length of the fillet, and cut each half into 2- inch pieces so that you have 12 equal-sized pieces of fish. Salt and pepper the fish and set aside.
Peal the pear; cut in half and cut out the seed core. Cut the pear into this slices lengthwise, and then cut each slice into matchstick-size batons.
Brush the mushrooms by hand to remove any forest duff, and slice each one, discarding any hard stem ends.
Mince the shallot. - Place the sage leaves in a stack, roll them up from the long edge, and slice thinly across the roll of leaves.
In a medium sized sauté pan (preferably one without a non-stick surface) melt two tablespoons butter and add two tablespoons olive oil. Swirl the pan over medium-high heat until the butter is melted and lightly brown. Immediately add the seasoned sable fish. Allow the fish to sear in the hot pan until it is brown on one side, about two minutes. Carefully turn the fish and give the other side about 1 minute in the pan. Remove the fish to a glass baking pan and put into the hot oven.
Wipe out the sauté pan with a paper towel, and add two tablespoons butter and the remaining two tablespoons olive oil. Again, swirl the pan over medium-high heat until the butter is melted and lightly brown.
Add the shallot, half of the pear matchsticks and the sliced mushrooms and sauté about two minutes, until the mushrooms are tender and have a bit of color. Add the pear cider, half the sliced sage leaves, and sprinkle lightly with salt and pepper. After you taste the sauce for seasoning, turn the pan to high heat, and whisk in the last tablespoon of butter until the sauce is smooth and velvety.
To serve, remove the fish from the oven. Spoon the pears, mushrooms, shallots and sage from the sauté pan equally among four plates. Please three pieces of sable fish on top of the pears and mushrooms, and spoons the sauce from the sauté pan onto the fish and around the plate. Top the fish with the rest of the pear matchsticks and sage.
Recipe by Kathy Watson and Nathan Morgan Chef's of Nora's Kitchen