Dorade with Porcini Mushrooms and Chanterelles

A delicious mushroom dish for any occasion!

1. for the leaf salad of the arugula clean, rinse and drain well.

Clean the frisée, rinse only the white and drain well.

Clean the radicchio, rinse, coarsely chop and drain well.

For the salad dressing, mix 5 tbsp oil with the vinegar and 2 tbsp water.

Season with salt, pepper and 1 pinch of sugar. 2.

Clean the mushrooms with a brush and cut them into small slices. Roast fennel seeds in a frying pan without fat for 10 seconds and crush coarsely in a mortar. Chop garlic finely. Finely dice shallots. Pluck off parsley leaves and chop coarsely. Cut lemon into thin slices.

3. mix fennel seeds with 1 tbsp oil, fish stock and half of the garlic, season with salt and pepper. Fill the belly cavity of the dorades with parsley and the lemon slices. Place the fish on a baking tray, pour the fennel stock over it and cook in a heated oven at 180 °C (gas 2-3, convection oven not recommended) on the 2nd rack from the bottom for 20-25 min.

Heat remaining oil in a frying pan, roast mushrooms in it over medium heat for 5-6 minutes, season with salt and pepper. Add shallots and remaining garlic and roast for another 2 min. Just before serving, add the butter.

5. mix the lettuce with the salad dressing. Remove the dorades from the heat and bring to the table with the mushrooms on the spot. Offer leaf salad separately with it.

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