Rougets aux pleurotes recipe
If you’re looking to impress at your next dinner party or just want to enjoy a delicious, gourmet meal, why not try this recipe for rougets aux pleurotes? Made with fresh ingredients and seasoned to perfection, this dish is sure to delight your taste buds and impress your guests. Ingredients:
- 4 rouget fillets
- 200g pleurotus mushrooms
- 1 shallot
- 1 garlic clove
- 1 tbsp olive oil
- 2 tbsp white wine
- 1 sprig of thyme
- Salt and pepper to taste
Instructions:
1. Finely chop the shallot and garlic clove.
2. Heat the olive oil in a pan over medium heat, then add the shallot and garlic and sauté until they begin to soften.
3. Add the pleurotus mushrooms to the pan and cook until they are slightly browned.
4. Add the white wine to the pan and allow it to reduce by half.
5. Remove the mushrooms from the pan and set aside.
6. Season the rouget fillets with salt and pepper.
7. Add the rouget fillets to the pan, skin side down, and cook for 3-4 minutes until the skin is crispy.
8. Flip the fillets and cook for an additional 1-2 minutes.
9. Remove the rouget fillets from the pan and set them aside.
10. Add the mushrooms back to the pan, along with the thyme sprig, and toss until they are heated through.
11. Serve the rouget fillets with the mushrooms on top.
This recipe for rougets aux pleurotes is sure to be a crowd-pleaser at your next dinner party, or a satisfying meal for a special occasion. The combination of fresh, local ingredients and a bit of culinary know-how will make this dish a favorite for years to come. Happy cooking!
