- 1 cup hot water
- 2 tablespoons veal demi-glace (such as Williams Sonoma)
- 4 thick-cut bacon slices (about 5 ounces)
- 7 ounces fresh button mushrooms, quartered, plus 1/4 cup thinly sliced, for garnish
- 1 medium-size yellow onion, cut crosswise into 1/2-inch slices, rings separated (about 4 cups)
- 6 tablespoons unsalted butter (3 ounces), divided
- 3/4 cup Cabernet Sauvignon (preferably from Bordeaux)
- 1/4 cup ketchup
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons chili powder
- 1/8 teaspoon Creole seasoning
- 2 teaspoons kosher salt, divided
- 2 tablespoons canola oil
- 4 (6-ounce) skinless black cod fillets, patted dry with paper towels
- Fresh parsley leaves or other soft herbs, for garnish
How to Make It
Whisk together 1 cup hot water and demi-glace in a small bowl until dissolved; set aside. Cook bacon in a high-sided large skillet over medium, turning occasionally, until crisp, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels, reserving drippings in skillet.
Add quartered mushrooms, onion, and 2 tablespoons butter to bacon drippings in skillet. Increase heat to medium-high, and cook, stirring often, until mushrooms are lightly browned, about 10 minutes. Stir in wine, and bring to a simmer; cook 5 minutes. Stir in demi-glace mixture, ketchup, maple syrup, onion powder, garlic powder, chili powder, and Creole seasoning. Return to a simmer over medium-high. Reduce heat to medium; and gently simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, and stir in 1/2 teaspoon salt.. Cover sauce, and keep warm.
Heat oil during a giant slippery pan over medium-high. Sprinkle fillets with remaining 1 1/2 teaspoons salt. Place fillets in hot pan; cook until edges are golden brown, about 5 minutes. Carefully turn fillets over; add remaining 1/4 cup butter. Tilt skillet so butter pools, and cook, basting fish often, until just cooked through, about 3 minutes. Remove from heat.