This is a classic french style dish using pied de mouton (also known as hedgehog mushrooms) the fricassee is bound by a citrusy lemon and butter emulsion. This dish would be suited perfectly to a restaurant or gastro pub menu.
Pan fried Stone bass
Ingredients
- 2 x 180g stone bass fillets, scaled, pin boned and scored
Method
Fondant potato
Ingredients
- 2 large king edward potatoes
- 2 cloves garlic
- 200g unsalted butter
Method
Fricassee
Ingredients
- 100g pied de mouton mushrooms
- 50g broad beans, shelled
- Juice of ½ a lemon
- 100g butter
- 100g water