This is a classic french style dish using pied de mouton (also known as hedgehog mushrooms) the fricassee is bound by a citrusy lemon and butter emulsion. This dish would be suited perfectly to a restaurant or gastro pub menu.
Preparation:
Cooking: 40 (Prep & cooking time)
Serves: 2
Pan fried Stone bass
Ingredients
- 2 x 180g stone bass fillets, scaled, pin boned and scored
Method
Fondant potato
Ingredients
- 2 large king edward potatoes
- 2 cloves garlic
- 200g unsalted butter
Method
Peel the potatoes, cut into circles with a ring cutter, slice each side to make flat and turn the edges with a peeler.
Cook the fondants in foaming butter in a frying pan with the garlic, season whilst cooking.
Keep turning the fondants until soft all the way through (test with a knife or toothpick)
Fricassee
Ingredients
- 100g pied de mouton mushrooms
- 50g broad beans, shelled
- Juice of ½ a lemon
- 100g butter
- 100g water
Method
Gently cook the mushrooms in a frying pan in the butter, when soft add the lemon juice and water and bring to the boil whilst stirring, this should emulsify the sauce, if it doesn’t emulsify then correct by adding either more butter or more liquid.
Once emulsified add the broad beans.
To plate
Ingredients
Method
Season the stone bass and place skin down in a non-stick fry pan with a little oil on a low heat, bring the pan up to a medium/hot heat and fry until the skin is crispy, place under a hot grill in the frying pan until just cooked through.
Slice the fondant in half, spoon the fricassee onto the bottom of the plate.
Place the stone bass on top and serve.