Serves 4

  • 1/4 pound fresh shiitake mushrooms, about 8
  • 1/2 cup whipping cream
  • 1/4 cup white wine
  • 1 tablespoon minced ginger
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 6-ounce pieces fresh black cod or seabass fillet, skinned
  • salt and freshly ground black pepper
  • 1/4 cup white flour
  • 3 tablespoons flavorless cooking oil
  • 3 tablespoons unsalted butter
  • 1/4 cup chopped parsley

Discard mushroom stems. Cut mushroom caps into 1/8-inch wide strips. Combine the cream, wine, ginger, sesame oil, orange, salt, and pepper. Sprinkle both sides of fish with salt and pepper. Then dust on both sides with flour, shaking off all excess. Place two 12-inch sauté pans over medium-high heat. When hot, add half the oil and butter. When butter begins to brown, add fish flat side up. When fish is lightly browned, about 1 minute, turn fish over. Cover pans, turn heat to low, and cook fish until it just begins to flake when prodded with a fork, about 4 minutes. Transfer fish to dinner plates. Return one pan to the stove over high heat. Add remaining oil and butter. When the butter melts, add the mushrooms. Sauté for 30 seconds, then add cream sauce. Boil sauce until it thickens and turns a light brown. Spoon mushroom sauce over fish. Sprinkle with parsley. Serve.