Fish Fillets with Forest Mushroom – Almond Bonnet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) as desired (firm, white meat)
- 3 shallot (s)
- 12 tablespoon almond (s), (sliced)
- 6 tablespoon almond (s), (ground)
- 400 g mushrooms, forest mushrooms (cleaned and in small pieces)
- 3 egg yolks
- 1 bunch parsley
- 6 tablespoon parmesan, (freshly grated)
- oil
- salt
- pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Cut the fish fillets into smaller pieces as desired, brush with oil, season with salt and pepper, place them next to each other on a baking sheet covered with baking paper.
- Dice shallots and roast them together with the sliced almonds in a little oil until golden brown. Add the mushrooms and cook until the liquid has evaporated. Season with salt, freshly ground pepper and a little lemon juice.
- Allow to cool a little, mix with the egg yolk, ground almonds, chopped parsley and parmesan. The consistency can be adjusted to taste with another egg yolk, a little oil or ground almonds.
- Spread the mushroom mixture over the fish fillets and shape into closed hoods with your hands.
- Bake at 175 ° C for about 20 minutes (shorter or longer depending on the thickness of the fillets) until the top is lightly browned.
- Potatoes, rice or tagliatelle go well with it. I served it with potato tree cake and saffron foam.
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