Red Mullet with Chanterelles

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

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 400 g in weight)
6 tbsp

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Clean and trim the mushrooms. Marinate the fish fillets in 2 tablespoons of the 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, fry the