Sautéed White Fish with Creamy Wild Mushrooms

Ingredients

• 1/2 cup unsalted butter, divided
• 4 (6-ounces) pieces sturgeon, whitefish, carp, or walleye
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups mixed mushrooms (hen-of-the-woods, cremini, enoki, or oyster), cut into bite-size pieces
• 1/3 cup minced shallot
• 3 tablespoons minced fresh flat-leaf parsley
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• 1 tablespoon sour cream
• 2 tablespoons minced chives, for garnish

Steps

1. Melt 1/4 cup butter in a large skillet over medium until melted and foamy. Add fish to skillet, and season with salt and pepper. Increase heat to medium-high, and cook fish until flesh is opaque and flaky and outside is browned, 2 to 3 minutes per side. Transfer fish to a plate; keep warm.
2. Melt 2 tablespoons butter in skillet, and add mushrooms, shallot, and parsley. Sauté until mushrooms are browned, about 5 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half. Add remaining 2 tablespoons butter, and stir to combine until butter is melted. Reduce heat to low, and stir in heavy cream and sour cream. Simmer gently until thickened, about 1 minute. Divide fish and mushroom mixture among 4 plates, and garnish with chives.