FISCHFILET   mit   EIERSCHWAMMERLPÜREE   

Fish on Chanterelle Puree

600 g fish filets
500 g chanterelle
5 potatoes
2 tbsp. butter
100 ml cream
salt, pepper, marjoram

 

 

Peel potatoes and boil them into salted water until tender.
Season filets with salt and pepper, fry them on both sides, take out of the pan and keep warm.
Sear chanterelle in the same pan and spice with salt and pepper.
Mash potatoes with a potato ricer, fold in roasted chanterelle and finish with cream and butter. Season to taste with salt, pepper and marjoram.

 

     
     
 

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