deQ, my favorite thing to do with mushrooms + fish = saute a couple of tablespoons of chopped shallots in a tablespoon of butter until softened. add mushrooms + stir until soft - if the pan dries out, add some chicken stock. when the mushrooms are cooked, add 4 oz of chicken stock and reduce to a glaze ... then toss in a couple of cups of arugula (rocket for the brits) and wilt for 30 seconds or so. this takes 5 to 7 minutes total so it equals a lot of perfect time for cooking fish. i serve this with grilled swordfish (seasoned with salt, pepper + fresh thyme and coated with olive oil) or with a sauteed flaky white fish like Halibut or Red Snapper.
I appreciate the recipe; I'm sure it's delicious; but if you let me comment, there are some things I find difficult to accept in my case when implementing it.
Chicken broth is hardly compatible with fish. If you want to add liquid, it's better to prepare a fumet with the fish bones. This allows for a sufficient liquid base for when necessary.
In our case, butter is out of the question. It provides a very strong reference, and we substitute it with oil, sunflower or olive oil, if necessary.
Cultures that haven't had olive oil as a base in their cooking have used other elements, such as butter in France and Holland, or pork fat in Germany, for example. I recently saw that in Japan, they lubricate the pan for cooking waygu meat with a piece of fat. All of these elements are tasty, but they are harsh on our palates (except the last one).
We are fortunate or unfortunate to have olive oil as an essential and economical standard for cooking. In Japan, 250ml costs $40, while here, a liter costs $5 (always talking about AOVE and only extracted cold with mechanical methods).
On the other hand, combining mushrooms with shallots and arugula could be confusing in the case of the mushrooms I've presented.
I agree with using a sautéed onion with champignons, for example. I would even add a little white wine, or if I wanted to emphasize it, a few drops of Pedro Ximénez at the end. But spring mushrooms have a unique, intense, and very delicious flavor. I consider it sacrilegious to hide that flavor with other ingredients. Eggs go well with them because they are mild and almost imperceptible. They are also delicious raw.
On the other hand, if the fish is good, we don't add anything, at most a sautéed olive oil garlic and guindilla. Basque cuisine is simple and essential. If possible, we try to avoid mixing things. For example, we never add lemon to fish. I understand this may be seen as peculiar.
The hardest part is finding good fresh fish, but if you do, you can almost eat it rare or raw. We strive for the so-called "pink point."
In any case, I'd love to try everything and speak with knowledge.
You're invited to my table if you visit these parts; and I'd let you cook, too, so both of us can try our dishes.
