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Fish stew with mushrooms and crystallized garlic

4 people • Preparation time: 15 min • Cooking time: 20 min • 216 kcal/pp

blanquette-poisson-girolles
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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.