John Myers
Ingredients for 2 servings:
- 1 fish fillet(s) (Kingklip fillet), approx. 300 – 400 g
- 2 tsp lemon juice
- 3 tbsp Flour, double grip
- 200 g mushrooms, brown
- 1 m.-sized onion(s)
- 1 shot of vermouth (Noilly Prat)
- 200 ml vegetable stock
- 200 ml cream
- 1 box of cress
- a few stalks of cress (radish cress)
- 2 tbsp clarified butter
- herbal salt
- pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Wash the fillet, pat dry, and cut into four portions. Add a few drops of lemon juice to the mixture, then season with salt and pepper. Trim and slice the mushrooms, peel and finely dice the onion. Heat 1 tablespoon of clarified butter in a pan and sauté the diced onion until translucent. Add the sliced mushrooms and fry over high heat, seasoning with salt and pepper. Once the mushrooms have browned all over, deglaze with a generous splash of Noilly Prat and reduce over high heat. When the liquid has almost evaporated, add the stock and continue reducing over high heat. Heat the remaining clarified butter in a second pan, coat the fish fillets in the flour, add them to the pan, and reduce to medium heat. Once the fish is in the pan, the stock should have reduced by about half. Add the cream and continue reducing over high heat. After about four minutes, turn the fish over and fry for another four minutes. Once the sauce thickens, slice the cress into the sauce and season again to taste. Divide two large spoonfuls of mushrooms and sauce between two plates and arrange two fillets on each. Sprinkle the radish cress freshly over the fish and serve immediately. Serve the remaining mushrooms separately. We serve this with a crusty baguette and a fresh salad, to which we can also add a little radish cress.
Facebook Comments