2 cups fresh wild mushrooms (chanterelle, morel, matsutake)
1 teaspoon shallots, minced
1 teaspoon garlic, minced
1 teaspoon Italian parsley, minced)
1 cup Hokkaido squash (Hubbard, acorn, delicata, bite-size, skinless)
2 cups young baby spinach (washed and dried, no stems)
Roast squash in 350-degree oven for about 20 minutes, brushing with clarified butter and sprinkling of brown sugar.
Preheat oven to 400 degrees.
Salt and pepper each side of fish. In a large skillet, heat olive oil over medium heat. Add fish, sautéing each side until golden brown. Place into oven. Cook about four minutes. In the meantime, sauté mushrooms over medium heat in olive oil for about one minute, making sure not to cook too long so that the mushrooms retain their moisture. Roast the squash and continue to cook about one more minute, adding shallots, garlic, finishing with spinach. After adding spinach, take from heat, letting the spinach wilt in the pan. Salt and pepper to taste. Keep warm.
1 cup butter, unsalted
1 tablespoon lemon juice
1 teaspoon chives or Italian parsley, chopped
1 tablespoon roasted pumpkin seeds, unsalted
Salt and pepper to taste.
In a sauté pan under medium heat, melt butter until butter separates and turns brown. Add lemon juice, chives and pumpkin seeds. Season with salt and pepper. Keep very hot.
In the center of a warmed plate, place the mushrooms, squash and spinach. Add the fish over the mixture. Drizzle brown butter over the fish and around the plate. Serve right away.