Butter
Pancetta (or bacon): a few slices
Chestnut mushrooms: 12 in thick slices
Garlic: 1 clove, finely chopped
Parsley: 2 tbsp, chopped
Flour: 25 gr
Lemon: 1 or 2
Another recipe from Rick Stein. Start with the fish. Remove the heads, then using the tip of a very sharp thin knife start getting the top fillet away from the bones till 2,5 cm from the tail. Turn the fish over and repeat with the other fillet. Snip off the bone with scissors just before the tail (that will keep the two halves together.
Fry the garlic in some butter till they just start browning. Add about half of the mushrooms and 1 tbsp parsley and fry another minute. Take out to cool a bit. Put the pancetta in the pan till nice and crisp.
Put the stuffing on the lower fillets and cover with the pancetta. Then cover with the top fillet and use string to tie around the fish
Dust the fish lightly with plain flour and fry about 3 minutes in some oil, without moving them
Warm the plates in the microwave
In the meantime brown the rest of the mushrooms in a second pan
Turn the fish and fry the other side
Put the mushrooms on the plates. Wipe the pan clean and melt 60 gr butter till it browns and starts smoking a bit, then add a tbsp lemon juice and the rest of the parsley. You've made beurre noisette!
Put the fish on the plates and pour the beurre noisette over them. Serve with half a lemon
Don't forget to bring scissors to the table!
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