4 160 g white fish fillets, skin removed
2 scallops, sliced in half
olive oil
lemon juice
150 g girolle mushrooms, halved
150 g chanterelle |
3 tbsp chives, chopped
2 tbsp wholegrain mustard
250 ml cream
1 lemon cut into quarters
knobs of butter
sea salt and white pepper |
Place a pan on a medium heat with a dash of olive oil and a knob of butter
Once the butter is foaming place the fish in the pan until the fish is cooked two thirds of the way through
Turn the fish over and remove from the heat
Season with freshly squeezed lemon juice, sea salt and black pepper
Place a second pan on a high heat and melt a few knobs of butter
Once foaming add the girolles with a pinch of sea salt, a squeeze of lemon juice and cook for
20 seconds
Add chanterelles and cook for 15 seconds
Taste, correct the seasoning before adding the cream and whole grain mustard
Bring to just before boiling point
|
Add the scallop discs, chives and remove from the heat
Place the fish in your serving bowl
Ladle over the fricassee of wild mushrooms
Place the scallops on top of the fish and serve |