Ski Fillet on Carrots – Celery – Julienne with King Oyster Mushrooms
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s), (skri fillet)
- 1 tablespoon breadcrumbs
- 2 carrot (s)
- 100 g celeriac
- butter
- 400 g mushrooms (kin oyster mushrooms)
- 2 shallot (s), finely diced
- Oil, (rapeseed oil with butter flavor)
- 1 tablespoon chives, cut into small rolls
- salt and pepper
- 1 tablespoon parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Use a sharp knife to cut through the ski fillet 2 mm above and below along the center line. The thin strip from the middle contains the remaining bones of the fillet and is discarded. Cut the now boneless meat into several parts.
- Julienne the carrots and celery. The easiest way to do this is with a Julienne grater, if available. Cook the vegetables in a little rapeseed oil over low heat and season with salt and pepper. Finally fold in the chives.
- King oyster mushrooms are a beautiful cultivation of mushrooms that are prepared similar to porcini mushrooms and also have a similar taste. You do not need to clean them, but depending on their size, they are whole or only cut lengthways or thirds and fried with shallots in butter until they have turned a brown color. Pepper and salt a little.
- Press the skre fillet with the skin side in breadcrumbs and fry this side for about 2 minutes, then reduce the heat to half. Turn the fillets when they are half cooked through. You can tell on the sides when the glassy flesh is slowly turning white. After turning, turn off the stove and finish cooking the fish. Now add some salt.
- Distribute the Julienne vegetables on plates, place the fish fillets on top and serve the mushrooms next to them. Sprinkle everything with parsley.
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