Red mullet with chanterelles

Red mullet with chanterelles

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

For me, there is nothing more delicious than freshly caught red mullet fried in olive oil until crisp. For you, however, the easier option might be to find a fishmonger who has already filleted some fish for you. Here I have combined the red mullet with lovely little chanterelles.

Ingredients

Quantity Ingredient
250g chanterelles
4 red mullet fillets
6 tablespoons olive oil
1 lime, juiced
1 shallot, very finely chopped
1 tablespoon brandy
4 tablespoons double cream
1 tablespoon parsley, finely chopped
salt, to taste
pepper, to taste

Method

  1. Clean and trim the mushrooms. Marinate the fish fillets in 2 tablespoons of the oil with the lime juice and some salt and pepper for 2 hours.
  2. In a pan, heat the rest of the oil and fry the shallot gently to soften. Add the mushrooms and fry gently for 5 minutes. Add the brandy and, when the alcohol has evaporated, the cream, salt, pepper and parsley.
  3. In a non-stick pan, fry the fish fillets skin side down until the skin is crisp and the flesh is cooked. This should take about 5–8 minutes. Add any remaining marinade to the pan, and heat gently.
  4. Serve the fish immediately on hot plates with the mushrooms at the side. Eat with bread.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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