The coney, also called Strawberrygrouper, belongs to the group of perch-like fish. It lives in the reef areas of South Florida, the Gulf of Mexico and around the Caribbean Islands. Most often its color is orange-brown and covered with blue dots. Coneys have firm, white meat that is good for roasting, grilling, and braising.
Fillet the fish and lightly score the skin side without damaging the meat. Heat the rapeseed oil in a pan and sear the meat on the skin side. Since the fillets initially bulge due to the effect of the heat, you should press them onto the bottom of the pan with the pan lifter until they lie flat. This takes about 30 seconds, then turn the heat down to half power and turn the meat after about 5 minutes. Turn off the stove and finish cooking the fish in the still hot pan. This takes another 3-5 minutes depending on the thickness of the fillets. Season with a little fleur de sel.
King oyster mushrooms are cultivated mushrooms and related to oyster mushrooms. But they are even more noble and flavorful and have a taste similar to porcini mushrooms. They do not need to be cleaned and are completely usable. The meat remains firm to the bite even when it is cooked. Halve the larger mushrooms lengthways, the smaller ones stay whole.
Heat the butter and rapeseed oil in a second pan and fry the mushrooms over medium heat until light brown. Turn once. Season the cooked mushrooms with salt and pepper.
Remove the stems from the rocket, wash and spin dry. Peel the potatoes and cook in lightly salted water. Put through the press or squeeze into mush with a pounder. Puree the rocket with 100 ml milk, add to the potatoes, stir well and pour in enough milk until the porridge has the desired consistency. Press in the butter, let it melt and stir well. Season to taste with a little grated nutmeg and salt.
Arrange the fish with the puree and the mushrooms on plates, decorate the puree with a toasted slice of pancetta if necessary.
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