Eel fillets with beefsteak fungus

Eel fillets with beefsteak fungus

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

If there is a fish that can match, in flavour and texture, the beefsteak fungus, it’s the eel. The fungus has an acidity which compensates for the fattiness of the eel. The fish itself is actually cooked so that it loses a great deal of its natural fat: chargrilling not only melts and burns off most of the fat, but the heat also gives the fish a desirable smokiness. The marinade is also important. I have tried this recipe using conger eel, and the result was equally good. In this case you need to marinate only for 30 minutes.

Ingredients

Quantity Ingredient
400g beefsteak fungus
500g eel fillets, with skin
2 tablespoons olive oil
2 tablespoons double cream
2 tablespoons dill, chopped
salt, to taste
pepper, to taste

Marinade

Quantity Ingredient
2 lemons, juiced
4 tablespoons olive oil
1 garlic clove, finely chopped
6 mint leaves

Method

  1. Clean the fungus thoroughly, and cut into thin slices. Cut the eel into 8 cm chunks. Some 3–4 hours before cooking, mix the marinade ingredients together, adding a little salt, and pour over the eel in a suitable dish.
  2. Heat the oil in a pan, then add the fungus slices and sauté for 5 minutes.
  3. Add the cream, dill and salt and pepper.
  4. Grill the eel until cooked, about 5 minutes each side, then unite with the mushrooms. Stir to amalgamate the tastes. The colour will be a bit reddish: this is because the fungus exudes a reddish moisture during cooking.
  5. Accompany with bread or with some plain polenta.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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