1 serving

1tbsp. olive oil

1tbsp. clarified butter

½ lemon Lemon Zest

4 oz. Golden tile fish

S / P to taste

 Mushroom Fricassee

3tbsp clarified butter

3.5 oz wild mushrooms (shiitake, chanterelle, porcini)

4 oz. Fish stock

3 oz. White Wine

4 oz heavy cream

S/P to taste

2 tbsp fresh parsley

Directions:

For the golden tile fish, heat oil and clarified butter in a sauté pan. Season fish with s / course ground pepper. Sauté fish until golden brown on both side and cooked through. Reserve for completed dish.

For Mushroom Fricassee pre-heat pan add oil when hot add julienne mushrooms, add white wine reduce until alcohol is cooked off 3-4 minutes, add fish stock, once it starts to simmer slowly whisk in the heavy cream. Allow to simmer for about 10 minutes add salt and pepper to taste.

On a warm plate first the wild mushroom fricassee, then top with tile fish and with fresh parsley.

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