Red Snapper with Mushroom Ragout and Pinot Noir Butter Sauce

Yields 4

For Red Snapper

� cup olive oil

4 fillets of red snapper cut into 7oz. portions

Salt

Pepper

� cup chopped fresh basil

Heat olive oil in a large skillet over high heat. Season sea fish with salt, pepper, and basil. Then, place the snapper in the skillet for 3 minutes on each side or until golden brown and cooked through.   Set fish atop wild mushroom ragout, and drizzle with Pinot Noir Butter Sauce

For Wild Mushroom Ragout

2 tbs. butter

1 cup sliced shitake mushrooms

1 cup sliced oyster mushrooms

1 cup sliced baby portabella mushrooms

2 Cloves sliced Garlic

Salt to taste

Pepper

Melt butter in a saut� pan over high heat. Add Shitake, oyster, baby portabella mushrooms and garlic and saut� for 5 minutes. Season to taste with Salt and pepper.

Pinot Noir Butter Sauce

1 cup Pinot Noir

1 cup heavy whipping cream

� lb. whole butter sliced

Salt to taste

White pepper to taste

Bring Pinot Noir and heavy whipping cream to a swimmer in a small sauce pan and reduce until it is a sauce like consistency or thick enough to coat a spoon. Remove sauce from heat and whisk in butter one slice at a time until all butter is incorporated. Season sauce to taste with salt and white pepper.