Char with mushrooms

Ingredients for 4 servings:

• 1 bunch of parsley
• 2 garlic cloves
• 400 g porcini mushrooms, alternatively 40 g dried or 400 g fresh mushrooms
• 800 g fish(s) (char), alternatively trout or other freshwater fish
• 4 tbsp flour
• 1 jar white wine
• Salt
• black pepper

Instructions

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

Mushroom Salmerino

Preheat oven to 180 degrees Celsius. Finely chop the parsley and separate it into three pieces. Finely chop 2 cloves of garlic. Clean and thinly slice the mushrooms. Soak the dried mushrooms in a little water. Heat 2 tablespoons of olive oil in an ovenproof pan and sauté the mushrooms over low heat. Season with salt and pepper, add part of the parsley and half of the garlic. Sauté for 10 minutes, then remove from the pan and set aside. Salt the inside of the fish well and stuff with the second part of the parsley and the second half of the garlic. Dust the fish with flour and fry for a few minutes on each side in 2 more tablespoons of olive oil at medium heat. Spread the mushroom mixture over the fish. Deglaze the pan with 1 glass of white wine. Place the pan in the oven and cook for about 20 minutes. Drizzle with the sauce occasionally. Add a little more water if necessary. Finally, sprinkle the last part of the parsley over the fish. Serve with white bread or boiled potatoes.