Triglie con Cantarelli

Name: Triglie con Cantarelli (Red Mullet with Chanterelles)
Cuisine: Italian
Ingredients: 4 tbsp double cream; 1 tbsp brandy; 1 tbsp finely chopped parsley; salt and pepper; 1 shallot very finely chopped; juice of 1 lime; salt and pepper; 4 red mullet fillets, about 400g; 6 tbsp olive oil; 250 g chanterelles

Red Mullet with Chanterelles

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“For me, there is nothing more delicious than freshly caught red mullet fried in olive oil until crisp. For you, however, the easier option might be to find a fishmonger who has already filleted some fish for you. Here I have combined the red mullet with lovely little chanterelles.”

Ingredients

250 g chanterelles
4 red mullet fillets, about 400g
6 tbsp

Europe
Italy
Chioggia
Fish course
Pescatarian
Gluten-free
Christmas
Mediterranean

Method

Clean and trim the mushrooms. Marinate the fish fillets in 2 tablespoons of the olive oil with the lime juice and some salt and pepper for 2 hours.

In a pan, heat the rest of the oil and fry the shallot gently to soften. Add the mushrooms and fry gently for 5 minutes. Add the brandy and, when the alcohol has evaporated, the cream, salt, pepper and parsley.

In a non-stick pan, fr