This fish fillet can be a very quick and easy lunch or dinner in a bristle with spring-onion toasted mushrooms. Mushrooms are best when you don't just let them cook, but rather blush, because it makes them taste a lot richer. Spring onions also give toasted mushrooms and fish a fresh flavour.
I don't really like fish, but I'm glad my son and my partner do, so I often make fish dishes like this for them.
Ingredients for 4 persons:
4 slices white meat fish fillet
50 dkg mushrooms (finer with forest mushrooms)
1 large bunch spring onions
5 ounces butter
oil for frying fish
1 dl brown beer
2 cloves garlic
salt, white pepper
Wipe the fish slices dry, then cut them into smaller pieces. Lubricate both sides with grated garlic and season with salt and pepper to taste.
For bristles, we make a slightly denser mass of eggs from beer and flour, pancake dough. Dip the fish slices in it and fry in hot oil, then put them on paper towels.
The spring onions and mushrooms are cleaned, sliced and toasted, seasoned with salt and white pepper. When serving, pile the toasted mushrooms on the rice.