adapted from Merry Edwards Winery
We love the combination of leeks and shiitakes with fish (it is also used in the recipe for Monkfish with Leeks and Shiitakes). What we really love about this recipe is the flavor from the crispy ginger matchsticks. When we made this recipe, we cooked the leeks and shiitakes in advance, then reheated them in the same pan that the ginger and corvina was cooked in. That way, the flavor from the ginger oil was present in the shiitakes and leeks. And, the fish remained warm because it only took a minute or two to reheat the shiitake mixture. What really made the dish work was the crispy ginger matchsticks!
- 1 lb corvina fillet
- ¼ cup olive oil
- ¼ cup cornstarch or flour
- 1 leek, white and light green part only, thinly sliced (about 2 cups)
- 8 medium shiitake mushrooms, sliced
- ¼ cup sauvignon blanc
- 2 tablespoons fresh ginger, sliced into very thin matchsticks
Wash the fish and pat dry with paper towel. Season with salt and pepper to taste. Lightly coat the fish with cornstarch (or flour), especially the skin side.
Heat ¼ cup olive oil in a nonstick frying pan over medium heat. Add ginger and toss. Remove when golden brown and crunchy. Place the ginger in a paper towel and blot off excess oil. Reserve as garnish.
Gently place fish into the ginger-infused oil. Cook 3 - 4 minutes each side (depending on thickness). Using a spoon, tilt pan and continuously pour oil onto the fish skin so that it will crisp. Place the fish on a plate with a paper towel. Blot excess oil. Transfer to serving platter.
In same pan, heat 1 tablespoon of olive oil. Stir-fry the mushrooms, adding a tablespoon of sauvignon blanc. Remove from pan when liquid is fully absorbed. Heat 2 tablespoons olive oil. Stir-fry the leeks over medium heat by cooking the white part first for a minute, then adding the green part. Cook for another minute. Add ¼ cup wine and reduce heat to low. Simmer for several minutes or until the leeks are tender but retain nice green color.
Transfer the leeks to the serving plate. Place fish on top of leeks. Top with mushrooms and reserved ginger to garnish.
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