mullet fillets with mushroom sauce
easy
50 mins
50 mins
Ingredients
- 400 g Chanterelles
- 400 g Mushrooms
- 1 Garlic clove
- 6 TABLESPOONS Olive oil
- 1 TABLESPOON Flour
- 100 ml dry white wine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TEASPOONS Mustard
- 1 Picking salad
- 3 Tomatoes
- 1/2 Cucumber
- 1 Shallot
- 2 TABLESPOONS Balsamic vinegar
- 7-10 Tbsp Sugar
- 2 TABLESPOONS Pumpkin seed oil
- 12 mullet fillets (approx. 60 g each)
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Lemon wedges and parsley
Directions
- 1
Wash and clean the chanterelles thoroughly. Clean, clean and halve the mushrooms. Peel and chop the garlic. Heat 2 tablespoons of oil in a frying pan. Fry the chanterelles for about 5 minutes, turning them and take them out. Put 2 tbsp. oil in the pan and fry the mushrooms for approx. 5 minutes, add garlic and fry briefly. Add chanterelles again, dust with flour and deglaze with wine. Season with salt and pepper, stir in mustard and simmer for 10-12 minutes
- 2
Clean, wash and pluck the salad into bite-sized pieces. Wash, dry grate and cut the tomatoes into pieces. Wash and clean the cucumber, quarter it lengthwise and cut it into pieces. Peel and chop shallot. Mix vinegar with salt, pepper and sugar, fold in pumpkin seed oil. Mix salad ingredients and vinaigrette
- 3
Wash the fish, dab dry and rub with lemon juice and salt. Heat 1 tablespoon of oil in a large coated pan. Fry half of the fillets for 1-2 minutes on each side, remove and fry the remaining fillets in 1 tablespoon of oil.
- 4
Arrange mullets with mushroom sauce and salad on plates, garnish with lemon wedges and parsley. Boiled potatoes taste good with it
Nutrition Facts
420 kcal
8 g
24 g
38 g
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