Ingredients

• 1 tsp olive oil
• 1 shallot, chopped
• 250 g brown mushrooms, cut into 4
• 200 g chanterelles
• 100 g marinated and crystallized garlic, drained
• 600 g of fish (sea bass, cod, monkfish, …), cut into large cubes or cod cheeks
• 25 cl of white wine
• 1 egg yolk
• Lemon juice
• 1 dl of «cream» soya or cream lightened
• Salt and pepper
• Topping:
  • 2 tbsp parsley, chopped

Preparation

• Heat the olive oil in a heavy skillet. Cook the shallots, mushrooms and chanterelles, 2 min. Add the garlic. Continue cooking for 1 min.
• Add diced fish. Sear 2 minutes. Salt and pepper. Pour in the white wine.
• Reduce heat by half. Cover and simmer 10 min.
• Remove the lid and cook 2 min.
• Mix the egg yolk and lemon juice. Add the «cream» of soy and mix vigorously.
• Add the fish sauce. Mix gently. Finish simmering 3 min. Adjust seasoning if necessary.
• Divide the fish stew with mushrooms and crystallized garlic into soup plates. Top with sauce. Sprinkle with parsley.