Red Mullet with Chanterelles

Thu, 10/02/2014 - 13:13
Difficult Level
Cooking Time
30 m

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 autumn specialty ‘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 specialties. 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 (mushrooms) 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 specialties. I hope you will take the chance to go into the woods with an expert, to see what nature has in store for you! 


250 g
red mullet fillets
4 (about 400 g in weight)
extra virgin olive oil
6 tbsp
lime juice
spring onions
1, very finely chopped
1 tbsp
double cream
4 tbsp
1 tbsp finely chopped


Clean and trim the mushrooms. Marinate the fish fillets in 2 tablespoons of the oil with the lime juice and some salt and pepper for 2 hours. In a pan, heat the rest of the oil and fry the spring onion gently to soften. Add the mushrooms and fry gently for 5 minutes. Add the brandy and, once the alcohol has evaporated, add 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.