Fettuccine with Lucioperca and Chanterelle Mushrooms
Number of servings
4
Difficulty
Medium
Ingredients
350
gr egg fettuccine
300
gr pike-perch steaks
250
gr chanterelle mushrooms
20
gr capers in salt
20
gr parsley
1/2
piece(s) onion
1
dl fish broth
1/2
piece(s) lemon juice
pinch salt
pinch pepper
Directions
- Clean the mushrooms well and after blanching them in boiling water, dry them thoroughly.
- Separately sauté the chopped onion and desalted capers, then add the mushrooms, and afterwards moisten with lemon juice.
- Place the salted and peppered pike-perch steaks in this sauce, then transfer to a hot oven for five minutes.
- Add the broth, remove the fish and keep it warm.
- Cook the pasta, drain it and dress it with the sauce and the steaks.
- Place everything on a hot plate, sprinkle with finely chopped parsley and serve.