Sea bream fillets on tomatoes and chanterelles

Ingredients for 2 servings:

• 2 fish fillets (sea bream fillets with skin, approx. 200 g each)
• 300 g chanterelles
• 150 g cherry tomatoes
• 2 shallots, finely diced
• 2 slice(s) bacon, diced
• 1 bunch of thyme
• 1 bunch of basil
• 1 tbsp olive oil
• 1 tbsp clarified butter
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Here’s how to clean chanterelles using Matti’s method: Place the mushrooms in a large colander and dust generously with flour, then shake well! Shake off any excess flour and any dirt that has fallen through the colander. For dirtier mushrooms, use a colander with significantly larger holes. Rinse briefly but thoroughly with cold water and let drain. Pick the thyme and basil leaves. Fry the shallots and bacon in olive oil. Add the thyme and chanterelles and cook for five minutes. Halve the cherry tomatoes and heat them briefly. Season with salt and pepper. Carefully remove any remaining bones from the sea bream fillets and carefully cut three diagonal cuts along the skin side, so as not to damage the meat. Sear the fillets skin-side down in clarified butter. Since the heat shrinks the skin and causes the fish to bulge in the pan, you can press it down onto the bottom of the pan with a spatula. After about 20 seconds, it will lie flat. After about 3-4 minutes, turn the fillets over and finish cooking on the turned-off stovetop. Season with salt. Serve the fillets with basil on top of the vegetables. Serve with oven-fresh baguette.