Ädelfisk med gräddstuvade kantareller

Serves 4

Ingredients:

• 4 whole fish of 200 g
• 3 tablespoons butter
• sea ​​salt and freshly ground white pepper

Kantarellstuvning:

• 3 dl förvällda kantareller
• 1 finhackad rödlök
• 50 g butter
• ½ vegetable stock cube
• ½ tsk vit balsamvinäger
• 2 cups cream
• 2 dl crème fraiche
• sea ​​salt and freshly ground white pepper

To do this:

1. Melt the butter in a saucepan. Add the mushrooms and onions when it becomes lightly browned, lower the heat a bit. Fry for a few minutes, add salt and pepper. Stir several times during the time, so the sponge is burned.
2. Häll på vin och smula ner buljongtärningen. Rör sen ner grädde och crème fraiche. Koka upp, dra ner plattan på låg värme och låt puttra ca 30 min. Rör då och då.
3. While stew is cooking, so you can brown the fish on both sides in butter, salt and pepper lightly. Place into a baking dish. Preheat the oven to 175 °.
4. When the fungus begins to be done so, insert the fish into the oven and roast ready in 10 minutes.
5. Served with boiled carrots and a lemon wedge.