Images courtesy of Quadrille Publications
It is unnecessary to say that the common denominator of all the given recipes is mushrooms, and these are an autumnal speciality ‘par excellence’. People in all
European countries wait impatiently for the time to arrive when they can go and pick for free what most of the gourmet cooks and chefs of the world regard as highly prized specialities.
The extremely elusive truffle, holds pride of place among gourmet food. The cheaper black, or the very expensive white truffle, is used sparingly to impart a specific taste, which affects all your senses. In the autumn however, there is the largest collection of funghi available, which either you can pick yourself, or buy from specialist shops. Or alternatively come to my restaurant to sample some. However mushrooms are cooked they are always delicious, and enrich an autumn menu and other specialities.
I hope you will take the chance to go into the woods with an expert, to see what nature has reserved for you!
Triglia rossa con funghi cantarelli
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 fish monger who has already filleted some fish for you. Here I have combined the red mullet with lovely little chanterelles.
Ingredients
(serves one - two)
250 g chanterelles;
4 red mullet fillets (about 400g in weight);
6 tbsp olive oil;
juice of 1 lime; 1 shallot, very finely chopped;
1 tbsp brandy; 4 tbsp double cream;
1 tbsp finely chopped parsley
salt and pepper to taste.
Preparation
Clean and trim the mushrooms. Marinate the fish fillets in 2 tablespoons of the oil with the lime juice an 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 frying pan, fry the fish skin side down until the skin is crisp and the flesh is cooked. this should take about 5 – 8 minutes. Add any remaining marinade to the pan and heat gently. Serve the fish immediately on hot plates with the mushrooms at the side. Eat with bread.
