Porcini, Leek and Spinach sauce for Fish

Featured Ingredients

Grown in the Sierra Madre mountains of the USA, these mushrooms actually produce their best flavor when dried and distilled. Size Options
$20.99 Resealable bag, 4 ounce
This blend is both flavorful and colorful; it’s full of bell peppers, garlic and onion. Pride in our personal heritage was the... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.8 oz)
Described as a cross between onion and garlic, shallots are a member of the onion family. Ideal for a quick sauce, their light, sweet and... Size Options
$6.49 Glass jar, 1/2 cup (wt. 0.5 oz)
This fine porcini mushroom powder is the perfect way to add a delicious mushroom flavor to any dish, without changing the texture. It... Size Options
$8.99 Glass jar, 1/2 cup (wt. 2.0 oz)

Porcini, Leek and Spinach sauce for Fish Recipe

Preparation Instructions

Preheat oven to 350 degrees.
Soak the porcinis in water and set aside.
Heat the oil in a large saute pan, medium hot. Pat dry the fish. Mix the Cedarburg/Ukrainian seasoning with the flour and dredge the filets in the flour mix. Shake off any excess flour, and saute both sides until brown. Remove and finish in the oven.
Julienne the mushrooms, slice the leeks and stem the spinach. Save the water from the mushrooms. In the same pan, on high heat, saute the mushrooms and leeks. Add the lemon juice, mushroom water, shallots and porcini powder. Reduce by half, add the spinach and reduce until almost no liquid, stirring frequently. Add the cream and reduce again until desired thickness. Add salt and pepper to taste.
Remove fish (should be done by now) from the oven. Serve the sauce over the fish with a side of jasmine or basmati rice.

Helpful Hints

I made this with fresh cod, but salmon, halibut, pretty much any other fish works as well.


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