Pompano with Mushroom Sauce and Brussels Sprouts
Ingredients
- Ingredients
- 4 Pampano fillets (à 160 grams)
- 100 grams button Mushroom
- 400 grams Brussels sprouts
- 1 garlic clove
- 2 centimeters ginger
- 150 milliliters fish stock
- 4 centiliters sherry
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- 1 Tbsp parsley (chopped)
- salt
- freshly ground peppers
Preparation steps
Wipe the mushrooms clean with a dampened paper towel and chop coarsely.
Rinse the Brussels sprouts, trim and blanch in boiling salted water until tender, 10-15 minutes.
Peel and finely chop garlic and ginger.
Preheat the oven to 80°C (approximately 175°F). Rinse the pompano, pat dry and season with salt and pepper. Heat the oil in a large skillet and saute the pompano until golden brown on both sides. Remove from the pan, transfer to the oven and cook until done.
Heat the butter in a skillet. Add the mushrooms and saute until tender. Add the ginger and garlic and deglaze with stock and sherry. Season with salt and pepper.
Drain the Brussels sprouts and heat in a pan of hot butter. Add salt and pepper. Serve the fish on a warmed plate along with the mushroom sauce and serve sprinkled with parsley.
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