About this recipe
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Discover an original way to combine fish and mushrooms, a modern and delicious take on a traditional fish “goujonettes” recipe.
Use a firm, white-fleshed fish for this recipe, and select small wild mushrooms – according to your taste – to match the size of the “goujonettes”.
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Serves: 4
In this recipe:
- 2 soles
- Wild mushrooms
- Flat-leaf parsley
- Whipping cream
- White wine
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Ingredients
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- Principal ingredients
- 2 x 300 g to 400 g soles (or any other firm white-fleshed fish)
- flour, seasoned
- nut-brown butter
- Wild mushrooms
- 250 g wild mushrooms (golden Chanterelles, cep (porcini) mushrooms, black trumpet (horn of plenty) mushrooms, fairy ring mushrooms, wood blewit mushrooms)
- olive oil
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- thyme
- Creamy fumet
- 20 g butter
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- thyme, bay leaf
- 1/4 bunch flat-leaf parsley
- 500 ml white wine
- 200 ml whipping cream
- 30 g butter
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Method
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- Prepare the soles: Trim, remove skin and fillet the soles. Roughly chop the bones and leave to soak in cool water. Cut the fillets on a diagonal to make 1 cm wide strips “goujonettes”. Refrigerate.
- Wild mushrooms: Rinse and drain the mushrooms, trimming if necessary. Set aside trimmings for the sole fumet.
- Creamy fumet: Drain the sole bones. Sweat the shallots, garlic clove, thyme, bay leaf and 3 parsley stems in butter. Set aside the parsley leaves for the decoration. Add the sole bones and cook until they turn white, cover with white wine and reduce by half. Add the whipping cream and mushroom trimmings and simmer over a low heat for 20 minutes. Strain through a china cap sieve, correct the seasoning. Whisk in the butter just before serving.
- Sauté each type of mushroom separately in olive oil. Combine the mushrooms, add garlic, shallot and thyme and season with salt and freshly ground pepper.
- Coat the sole “goujonnettes” in flour, shake to remove excess, and sear in nut-brown butter.
- To serve: Arrange the sole “goujonnettes” and wild mushrooms in shallow dishes. Pour in a little creamy fumet and decorate with parsley leaves.
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