For ➍400 g fish fillet (cod, pollack, ling, plaice, pollack, mullet, catfish, sole), cubed
200 g button mushrooms, chopped finely
100 g shiitake mushrooms
100 g black trumpets
100 g chanterelles
8 shallots, chopped finely
2 l fish stock
50 g butter
150 g grated mild hard cheese (e.g. Nazareth cheese)
1.5 dl poaching liquid
1.5 dl cream
20 g butter
20 g flour
salt & pepper
Simmer the shallots in butter simmer until translucent. Add the chopped button mushrooms, season with salt and pepper. Simmer until all liquid has evaporated. Divide mixture over 4 individual ovenproof dishes and sprinkle with grated cheese.
Poach the fish cubes in the fish stock for 3 m. Add the fish to the dishes .
Melt the butter. Mix the flour in, add poaching liquid and cream. Boil until halved. Pour over the fish.
Fry the uncut shiitake, black trumpets and chanterelles in hot, cleared butter. Add to the fish. Sprinkle with the rest of the grated cheese.
Put the dishes in the a preheated oven at 170°C for 5 m. [The cheese should melt,but not brown).
Poach the fish cubes in the fish stock for 3 m. Add the fish to the dishes .
Melt the butter. Mix the flour in, add poaching liquid and cream. Boil until halved. Pour over the fish.
Fry the uncut shiitake, black trumpets and chanterelles in hot, cleared butter. Add to the fish. Sprinkle with the rest of the grated cheese.
Put the dishes in the a preheated oven at 170°C for 5 m. [The cheese should melt,but not brown).
