Monkfish with buna-shimeji

Monkfish with buna-shimeji

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This recipe uses one of the ‘exotic’ mushrooms, so-called because of its Eastern origins. Because it is cultivated, it is available most of the year. It has a delicate flavour, and is very easy to cook with.

Ingredients

Quantity Ingredient
600g monkfish fillet, cut in 4 pieces
plain flour, for dusting
6 tablespoons olive oil
300g buna-shimeji mushrooms, cut at the base
2 garlic cloves, finely sliced
1 small fresh chilli, finely chopped
55g butter
1 lime, juiced
2 tablespoons coriander, chopped
salt, to taste
pepper, to taste

Method

  1. In this recipe, the monkfish is plainly cooked to safeguard its delicacy, as well as that of the mushrooms. Dust the fish with flour, and shake off any excess. Heat the oil in a frying pan and fry the mushrooms for 2 minutes, then add the garlic and chilli and fry for a further 2–3 minutes, stirring from time to time.
  2. Fry the fish in the butter for a couple of minutes on each side. Season with some salt and pepper and the juice of the lime.
  3. Finish the mushrooms by stirring in the coriander and some salt and pepper. Serve the fish and mushrooms together.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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