Grilled meagre, vichyssoise and oyster mushrooms

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Meagre is simply amazing. When I tasted it for the first time about four years ago, it strongly captured me. It is a predatory fish with solid meat, very similar to sea bass, but the centre of the meat is marked by a red line and it has larger scales and stronger meat.

For 2 portions

300 g meagre fillets
50 g peeled potatoes
50 g leeks
50 ml white wine
1 onion
200 ml chicken stock
200 ml milk
40 g butter
2 radishes
1 lemon
100 g oyster mushrooms
20 ml kikkoman soy sauce
some chives
edible flowers
seasoning

First, let’s make the vichyssoise cream. It is one of the basic soups, which can also be served cold. Sweat off 20 g butter, finely chopped onion and leek – until softened. Add the wine and let it boil out. Then add broth, sliced ​​potatoes and let them boil for a while. Pour in the milk and cook for another two minutes. Season with salt, 10 g butter and mix smoothly. The cream should be a bit thicker than a normal soup, it will serve as a creamy sauce. Lightly season with lemon juice.

Tear the  mushrooms to strips and remove the harder bottom parts. Melt 20 g of butter and fry the mushrooms, add soy sauce and another 10 g butter. Let these combine. Season the fish and cut into the skin: few fine cuts would be absolutely fine. Rub the skin with olive oil, it will give the fish a beautiful golden colour. Fry in olive oil skin side down. It should take 4 to 6 minutes. There’s no need to turn it until it’s done. Finally, just lightly squeeze on some lemon juice.

The fish is served with plenty of warm cream, oyster mushrooms and  sliced ​​sliced ​​radishes, chives and some edible flowers. Enjoy your meal! 

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