Porcini Mushrooms have quite an intense flavour so the less oily fish fillets work well,it is complimented with Cheesy Garlic Mash.
Ingredients
Cod,Bass or Plaice Fillets
40g Dried Porcini Mushrooms Blitzed in a grinder
salt and pepper to taste
Butter
Roasted Garlic Mash
Mashing Potatoes
1 head of Garlic
50ml butter
175ml cream
Chopped Fresh Chives
salt and pepper
Toasted Garlic Bread
Few slices of bread of your choosing
Softened Butter
Extra Virgin OLive Oil
2 Cloves softened Garlic Bulbs
1 Tsp Dried Oregano
salt and pepper to taste
Blitz your Dried Porcini Mushrooms and set aside
Meantime cut 1/2 inch off the bulb top and remove outer husk and drizzle with olive oil and wrap in foil.
Roast Garlic for around 40 mins in an oven 200 degrees.
Assemble fish fillets of your choosing,Cod,Bass,Plaice.
Put Porcini on large plate and dredge Fillets
Wrap them in Shrink wrap and fridge for 2 hours
Boil spuds,drain and add butter,cream and some grated cheddar cheese and chopped chives then finely add your softened Garlic ,salt and pepper to taste.
Fry off largest Fillet(cod 3 to 4 mins)in butter first and place in oven on 200 degrees till cooked through.
Then Fry smaller fillets for 2 to 3 mins in hot butter and place in oven for 5 to10 mins or untill all the fish fillets are cooked through.
Turn off oven and keep fish warm
Meantime Combine all your Garlic Bread Ingredients and toast bread then smear bread with Garlic Butter.
Your fish fillets, should be nice and flaky with a tasty Porcini Mushroom coating.
Assemble your Porcini Dusted Fish Fillets with Garlic Cheesy Mash
and some flat cap mushrooms,then pour over the hot pan butter and serve with your Garlic Bread.
"A proper Friday Night Fry Up "!!!!!!!!!!!!
Enjoy
Gazza
