John Myers
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Maischollen Fiets with Mushrooms
The perfect maischollen fiets with mushrooms recipe with a picture and simple step-by-step instructions.
The fish
- 400 g 4 St. Maischollenfilets mit Haut, frisch, MSC
- 400 g Organic lemon juice
- 400 g Sea salt from the mill
- 400 g Black pepper from the mill
- 4 tbsp Flour
- 2 tbsp Refined rapeseed oil
- 20 g Butter
The mushrooms
- 200 g White mushrooms, fresh
- 250 g Mushrooms brown, fresh
- 2 tbsp Oil: sun + olive
- 65 g Diced bacon
- 1 piece Medium onion
- 1 piece Sea salt from the mill
- 1 piece Black pepper from the mill
- 1 tbsp Chopped parsley until smooth
4 mini potato pancakes
- 100 g K. buffer dough (from dry product)
- 2 tbsp Oil: sun + olive
preparation
- Rinse the plaice fillets, pat dry, sour with lemon, salt and pepper. Prepare a plate with flour. Clean the mushrooms with a brush and damp kitchen paper, cut the stem, halve or quarter the mushrooms. Dice the bacon. Peel, quarter and slice the onion. Rinse the parsley (if possible fresh from the herb bed), spin dry, pluck the leaves and finely chop or cut them. Prepare the buffer pastry according to the instructions on the package and refine it with egg and grated onion. Prepare the remaining ingredients.
preparation
- Heat the oil moderately in a saucepan, leave out the diced bacon, add the onion and sauté Now add the mushrooms in portions and braise (stir). Minimize the heat and let it sizzle for about 10 minutes with the lid on. Then allow the liquid to evaporate without the lid. Heat the rapeseed oil and butter vigorously in a pan (6/9), flour the fillets and fry them on the skin side for approx. 4 minutes until golden brown, minimize the heat, turn the fillets and fry again on the meat side for approx. 3 minutes until golden brown. At the same time fry mini potato pancakes in a pan with moderately heated oil until golden brown on both sides.
Serving
- Arrange decoratively on preheated dinner plates, 2 fillets and buffers and half of the mushrooms sprinkled with parsley and enjoy.
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