Red mullet with chanterelles

Red mullet with chanterelles

Triglie con cantarelli

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
250g chanterelles
4 red mullet fillets, about 400g
6 tablespoons olive oil
1 lime, juiced
salt
pepper
1 shallot, very finely chopped
1 tablespoon brandy
4 tablespoons double cream
1 tablespoon parsley, finely chopped

Method

  1. Clean and trim the mushrooms. Marinate the fish fillets in 2 tablespoons of the olive 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 good country bread.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again