This dried mushroom rub works well not only on fish, but chicken, pork and even seared scallops or firm tofu. Simply a mixture of finely ground dried mushrooms, a touch of salt and a touch of pepper– just a little goes a long way on whatever protein you choose to cook; simply rub a small amount onto your protein and bake or sear away. For this flaky white fish called Turbot (a wild Alaskan fish similar to halibut in texture) I added a touch of chopped, fresh tarragon as well as a squeeze of lemon juice to brighten up the umami-flavored dish.
(To view this recipe, click on the blue title of the blog post above*)
Porcini-Rubbed Turbot with Tarragon
Ingredients:
- (2) turbot fillets (6-7 oz. each)
- 1 Tablespoon olive oil
- Dried Porcini mushrooms (1 oz.)–any dried mushroom combo would work*
- Salt and pepper
- 1 lemon, sliced
- 1 ½ teaspoons chopped, fresh tarragon
Directions:
- Preheat the oven to 400 degrees. Line a small baking sheet with olive oil-coated parchment paper.
- To make the rub, pulse the dried mushrooms in a mini food processor until finely ground. (You will have more than enough mushroom rub for just this one dish; it keeps well in an air-tight container in the pantry to use again*)
- Place each fish fillet on the prepared baking sheet. Drizzle each with a teaspoon or so of olive oil; season each with ¼ teaspoon of salt and a grinding of pepper. Sprinkle about ¼ teaspoon of the mushroom rub over the seasoned fish. Scatter the chopped tarragon over the fish as well.
- Bake in the preheated oven for 15-18 minutes, or until the fish is flaky. Serve with lemon slices.
Tagged: dried mushrooms, dried porcini mushrooms, fish, fish with porcini rub, flat fish, fresh herbs, fresh tarragon, lemon, mushrooms, porcini mushrooms, porcini rub, porcini-rubbed, tarragon, Turbot, white fish
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