Loup De Mer in Mushroom Melange

Rating: 3.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 2.0 (Portionen)


Mushroom melange:


Cut the vegetables and the potato into medium-sized cubes (tournedos).

Soak the bones in enough water, rinse them well, put them on the kitchen stove with one l of water in a saucepan twice their size and let them boil. Add the remaining vegetable trimmings, all the onion and leek and cook for 30 minutes.

Add pepper and salt.

Cut the shallots into eighths lengthwise and sauté in olive oil with the whole clove of garlic and the diced vegetables – without the leeks! – Sauté until golden brown. Add the white wine and 5 ladles of fish stock. Add saffron, roasted vegetables and potato cubes to the clear soup. Bring everything to a gentle simmer and skim. Add the mortared mushrooms and the fresh shiitake mushrooms. Continue for ten minutes.

When the vegetables are almost soft, add the leek and fish fillets, reduce the heat and cover. Add finely chopped sage, parsley and chopped tomatoes. Bring to the boil and skim off any foam.

Mushroom melange: slice the mushrooms, sauté in olive oil together with the shallots and stir in the parsley chiffonade*.

Arrange fish and vegetables on a large platter, garnish all around with roasted mushrooms and drizzle with a few drops of olive oil.

*Chiffonade = finest strips of leafy vegetables, sorrel, etc.

Tip: Accessories for mushroom cultivation are available in hardware stores and garden centers!

Our tip: It is best to use fresh herbs for a particularly good aroma!

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