Swordfish olives with honey fungus

Swordfish olives with honey fungus

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This is an excellent combination of fish and fungi. A little patience is required to make the ‘olives’, but you will certainly be rewarded for your work. If you can’t find honey fungus, then use cultivated buna-shimeji instead.

Ingredients

Quantity Ingredient
12 tablespoons fresh white breadcrumbs
1 tablespoon dill, finely chopped
2 tablespoons pine kernels
2 gherkins, cut into small cubes
2 eggs, beaten
12 thin swordfish slices
plain flour, for dusting
olive oil, for frying
salt, to taste
pepper, to taste

Sauce

Quantity Ingredient
300g honey fungus
6 tablespoons olive oil
2 garlic cloves, finely chopped
1 small fresh red chilli, finely chopped
4 tablespoons fresh white breadcrumbs
100ml Basic stock
2 tablespoons parsley, finely chopped
1 lemon, juiced

Method

  1. Clean the honey fungus thoroughly, then blanch in salted water for 5 minutes. Drain well.
  2. Make the stuffing for the swordfish olives with the breadcrumbs, dill, pine kernels, cubed gherkin and eggs, seasoning well with salt and pepper.
  3. Lay the fish slices out and place 1 tablespoon of the stuffing in the centre of each one. Roll up and secure with a wooden cocktail stick. Dust with flour and fry in hot oil until brown on all sides. Keep warm.
  4. For the sauce, heat the olive oil in another pan, then add the garlic and chilli and fry briefly before adding the honey fungus. Cook for 5 minutes. Add the breadcrumbs, stock, parsley and lemon juice and mix well, seasoning with salt and pepper to taste. When the honey fungus is cooked, add the swordfish olives, coat them with the sauce, and serve the combination warm.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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