Saithe with Creamy Mushroom Sauce

Ingredients

• 1200 g fresh saithe (2 fresh saithe), ready to cook
• 1 lemon (unprocessed)
• Salt
• Pepper (freshly ground)
• butter (for greasing the dish)
• 600 g mixed forest mushrooms (e.g., porcini, chestnut)
• 1 Garlic clove
• 2 tbsp clarified butter
• 250 ml dry white wine
• 1 lemon (unprocessed)
• 100 g crème fraîche
• Salt
• Pepper (freshly ground)
• 3 sprigs parsley

Instructions

1. 1.

   Preheat the oven to 180°C (fan). Grease a baking dish with butter.

2. 2.

   Wash the fish, pat dry, and drizzle both inside and outside with freshly squeezed lemon juice. Season with salt and pepper. Place the saithe in the baking dish.

3. 3.

   For the creamy sauce, clean the mushrooms and cut them smaller if needed. Peel and finely chop the garlic. In a large pan heat the clarified butter, briefly sauté the garlic, add the mushrooms and cook over high heat for about 5 minutes until some liquid has evaporated. Deglaze with wine. Stir in the freshly squeezed lemon juice and crème fraîche, seasoning with salt and pepper.

4. 4.

   Fill part of the fish with some mushrooms, then pour the remaining mushrooms and sauce over the fish.

5. 5.

   Bake the saithe for 20-30 minutes, basting occasionally with the sauce. Serve garnished with parsley.