Red Mullet Poached in Olive Oil on Chanterelles with W …

Scale and fillet red mullet, remove small bones with tweezers. Remove peel from potatoes and cut into small cubes (0.5 cm). Remove skin from shallots and garlic and cut into cubes.

Clean chanterelles with small kitchen knife and then rinse. Pluck and rinse wild herbs Lemon thyme soup: cut leek and celery with 1 tablespoon shallot cubes, 1 teaspoon garlic cubes and a few chanterelles and sauté in a little butter, add half of the lemon thyme and extinguish with Riesling and fill up with chicken stock and whipping cream and boil to half, season with pepper & salt from the mill, whisk with a hand mixer and strain. Salad dressing: mix 100 ml of olive oil with 60 ml of tomato vinegar, add 1 teaspoon of finely chopped lemon thyme leaves and season with pepper & salt mill and sugar to taste. Divide the salad dressing evenly between two baking bowls, now dice the dried tomatoes and place in one of the two baking bowls. This is now the tomato vinaigrette for the red mullets. The other marinate the wild herbs.

Lukewarm chanterelle salad: Sauté potato cubes with 1 tablespoon of shallot and 1 teaspoon of garlic cubes in olive oil, then add the remaining chanterelles and season with salt, ground pepper and tomato vinegar.

Red mullet fillets: Carefully score the skin of the red mullet fillets, season with pepper.

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