Sea bass with cabbage vegetables

Ingredients

• 15 g dried chanterelles
• 1 medium kale
• 200 g herb mushrooms (or oyster mushrooms)
• 1 onion
• 4 sea bass fillets (about 150 g each)
• 2 tbsp lemon juice
• Salt
• 4 tbsp rapeseed oil
• 250 ml Whipping Cream
• Pepper
• 2 tbsp flour

Instructions

1. 1.

   Place the chanterelles in a small bowl and pour about 300 ml boiling water over them. Let soak for about 20 minutes.

2. 2.

   Meanwhile, clean the kale, wash it, and cut into strips about 1 cm wide. Clean the herb mushrooms and break into bite‑sized pieces. Peel and finely dice the onion. Rinse the fish and cut into bite‑sized pieces, drizzle with lemon juice and season with salt.

3. 3.

   Drain the chanterelles through a paper towel, reserving the soaking liquid. Rinse again to remove any grit. Split large chanterelles lengthwise.

4. 4.

   Heat 2 tbsp oil in a pan, sauté the onions until translucent, add the chanterelles, kale strips and herb mushrooms, stir briefly, then pour in the chanterelle soaking water. Stir in the cream and simmer on medium heat for about 10 minutes. Season with salt and pepper.

5. 5.

   In another pan, heat the remaining oil, coat the fish pieces in flour, and fry each side for 2–3 minutes.

6. 6.

   Plate the fish together with the mushroom‑vegetable mixture. Serve with parsley potatoes if desired.