Out of more than 150 entrées on the Perino’s menu, this was one of the most popular dishes with the Hollywood crowd. In fact, it was such a hit that when Perino took it off the menu on a Thursday, it was back by Saturday.
Serves 6
1 tbsp. clarified unsalted butter
2 tsp. dried shallots
4 lbs. whole white fish, filleted and skinned
4 oz. button mushroom caps, sliced
1 tsp. freshly squeezed lemon juice
dash of sea salt
½ cup dry white wine
Sauce Italienne (recipe follows)
chopped parsley
1. In a skillet over medium heat, melt the butter, then add the shallots and fish. Lay the mushrooms over the fish and add the lemon juice, salt, and wine. Cover and cook slowly for 10 minutes.
2. Remove the fish and mushrooms from the pan with a spatula and place on a serving dish.
3. Place the skillet back over medium heat and reduce the liquid that is left in the pan by a fourth. Add the Sauce Italienne to the pan liquid and cook for 2 to 3 minutes.
4. Pour the sauce over the fish, sprinkle with parsley, and serve.
