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Field Mushroom Soup with Red Mullet
By Marcus Wareing, Sky Taste
1kg wide cap field mushrooms
3 large shallots
2 cloves of garlic
150ml olive oil
½ a lemon, juiced
1lt vegetable or chicken stock (hot)
250ml cream
150g unsalted butter (optional)
Salt & black pepper
4 small fillets of fresh red mullet (descaled & boned)
100g mixed wild mushrooms
1. Remove the dark gills from the mushrooms and discard.
2. Wash and dry the mushrooms, then slice 2mm thick. Heat the oil in a large heavy bottomed pan, add the shallots and cook with a little colour.
3. Add the garlic and cook until a little soft, then add the mushrooms, season with salt and a few turns of fresh black pepper and cook with a little colour for 5-8 minutes.
4. Add the lemon juice and reduce a little, then add the stock, bring to a rapid simmer and then turn to a low heat and simmer for 15 minutes.
5. Check the seasoning is correct. Ladle the soup into a liquidiser and puree until smooth, pass the soup through a fine sieve.
6. To finish, add the cream and stir in, additionally you can heat the soup and stir in the diced butter to make it really silky.
7. Take the washed, dried wild mushrooms and quickly stir fry in hot olive oil, season with salt. Remove from the pan and reserve on a paper towel.
8. For the red mullet, you will need to heat some olive oil in a non stick pan, season both sides of the fish with salt and gently put each piece into the pan, skin side down, give the pan a little shake to ensure that the fish doesn't stick, the fish may curl up but do not press it down as this will zip back the skin, simply let the fish relax and the fillets should flatten out naturally. Cook for about 1½ minutes on the skin and turn over, cook for a further 1 minute. Take the fish out of the pan and dry the bottom on a paper towel.
9. To assemble, put a small mound of mushrooms in the middle of a wide rimmed soup bowl, place the red mullet on top and pour the soup around, to finish you can drizzle some nice olive oil in a cordon around the soup.
