Wolffish fillets with mushroom crust

Ingredients for 2 servings:

• 2 ports. Steinbeisser fillet(s), approx. 200 – 250 g each
• salt and pepper
• 75 g herb butter, room temperature
• 1 handful of ciabatta, finely crumbled
• 20 g porcini mushrooms, dried
• some clarified butter

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Soak the porcini mushrooms in cold water for at least half an hour, then chop finely. Finely dice the ciabatta, ideally using a food processor (the finer the bread, the easier the mixture will be to spread). Mix everything with the herb butter and season with salt and pepper, if desired. Wash the fillets, dry them with paper towels, and then season with salt and pepper. Heat a little clarified butter in a pan and sear the fillets on one side. Remove from the pan and spread the mushroom crust mixture on the uncooked side. Bake in a preheated oven at approximately 220°C (convection grill) for approximately 8-10 minutes (do not allow the mushroom mixture to overcook). We served it with Mediterranean vegetables and potato and chickpea mash (recipe in the German language).