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Cooking Recipe Video : Char fillet with mushrooms and parsley oil

 


    Restaurant: L'Ermitage
Phone:
 +41(21)964 44 11
Website:
 www.ermitage-montreux.com
Address:
 Rue du Lac 75 - CP 345
"Montreux is the jewel of the Swiss Riviera. Known for its jazz festival and medieval cast...
Char fillet with mushrooms and parsley oil
Recipe Description:
  1. Clean and wash the parsley, removing the large parts.
  2. Mix the leafs with oil and a tip of salt.
  3. Let it macerate for 3-4 hours. This oil can be conserved a couple of days in the cold.
  4. Clean, mince and saute the mushrooms in olive oil.
  5. Season and add the shallot, parsley and garlic.
  6. Mix well before you saute.
  7. Add the dark fond and keep it warm without cooking.
  8. Spice it further with some lemon juice, if you like.
  9. Season the char fillets. Then, roast them in olive oil in a Teflon pan.
  10. Colour well the 2 sides.
  11. Place it on a serving dish, accompanied with the mushroom ragout, some parsley oil and fried parsley…enjoy!
Seafood & Fish Cooking Recipes on Videos
Servings:
 6 People
Cooking recipe time in minutes:
 25
Recommended wine with the dish:
 Chardonne grand cru Domaine des Ruyres, JF Cossy 1999
Difficulty level:
 Easy

Char fillet with mushrooms and parsley oil

 Rezeptvideo drucken
          Cooking Recipe Ingredients:
  • 2.64 lbs. char fillet
  • 0.55 lbs. mushrooms (mix)
  • Olive oil (to roast)
  • Salt, pepper
  • 1 tbsp. parsley and shallots, hacked
  • ½ tsp. hacked garlic
  • 1.1 cups dark veal fond (stock), well reduced
Parsley oil:
  • 0.85 cups grape oil
  • 2.8 oz. flat parsley
     Cooking recipe preparation instructions:
  1. Clean and wash the parsley, removing the large parts.
  2. Mix the leafs with oil and a tip of salt.
  3. Let it macerate for 3-4 hours. This oil can be conserved a couple of days in the cold.
  4. Clean, mince and saute the mushrooms in olive oil.
  5. Season and add the shallot, parsley and garlic.
  6. Mix well before you saute.
  7. Add the dark fond and keep it warm without cooking.
  8. Spice it further with some lemon juice, if you like.
  9. Season the char fillets. Then, roast them in olive oil in a Teflon pan.
  10. Colour well the 2 sides.
  11. Place it on a serving dish, accompanied with the mushroom ragout, some parsley oil and fried parsley…enjoy!
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