Merlan with Mushrooms

Ingredients

• 1200 g Merlan (4 fillets about 300 g each)
• 250 g mixed mushrooms (e.g., chanterelles and button mushrooms)
• 1 Shallot
• 4 tbsp rapeseed oil
• 100 ml red grape juice
• 50 ml port wine
• Salt
• black pepper (freshly ground)
• 1 tbsp Lemon Juice
• 2 tbsp butter
• 1 Tbsp freshly chopped thyme

Instructions

1. 1.

   Wash the fillets and pat them dry.

2. 2.

   Clean the mushrooms and cut them in half or into slices depending on size. Peel and finely dice the shallot. Heat 1 tablespoon of rapeseed oil in a pan, sauté the shallot until translucent, add the mushrooms, cook for 1–2 minutes, then deglaze with grape juice and port wine. Simmer for 2–3 minutes over low heat.

3. 3.

   Season the fillets inside and out with salt and pepper and drizzle with lemon juice. Heat the remaining rapeseed oil in a non‑stick pan and slowly brown the fillets on both sides for 10–15 minutes until golden.

4. 4.

   Remove the mushroom sauce from the heat, stir in cold butter and thyme, season with salt and pepper to taste, and serve over the merlan.