For 4 people
Ingredients
- 60 g EVO oil
- 40 g shallots
- 15 g garlic
- 300 g filleted chanterelles
- 50 g datterino tomatoes (dehydrated)
- 50 g dried tomatoes
- 5 g mixed green herbs (sage, thyme, dill, thyme, chives)
- 300 g fillets of char
- 10 g aromatic white wine
- 10 g chives (finely chopped)
Recipe
Clean the chanterelles, remove the earth residues, wash them quickly in running water. Drain them and dry them on absorbent paper. Finely chop the garlic and scald it. Cut the datterino tomato into cubes. Heat a drizzle of oil in a pan and gently fry the garlic and shallots. Add the chanterelles, tomato, herbs and a pinch of salt. Deglaze with the white wine. Finally add the dried tomato. Cut the char into lozenges. Oil on the hot pot, place the fish skin side down. Add the salt. Very delicate cooking, as soon as the skin is browned, turn it over and sear it on the other side, complete the cooking. Wet with white wine and reduce. Throw the pasta into boiling, salted water. Cook them for 5 minutes. Drain and keep them well moist and sauté them in the chanterelle sauce. Sprinkle with a little cooking water and season with chives.
Present the guitars on individual plates. Complete with the sauce, decorate with the char fillets and a few drops of EVO oil.
