How to make
Thoroughly clean the fish fillets from the fine bones and leave the skin. Sprinkle them with salt and white pepper and set them aside while preparing the sauce.
Chop the very finely cleaned and washed chanterelle mushrooms and the garlic clove. It is best to grind them with a blender or chopper to make the sauce finer.
Put the white wine with the vinegar on the stove and when it boils add the grinded mushrooms and garlic. Leave them to cook under a lid for 7 minutes.
Add the butter in pieces, along with the salt, white pepper and tarragon. Stir at all times, until the butter has melted and remove it from the heat.
Beat the egg and the yolks with a pinch of salt and a little starch.
When the temperature of the butter has dropped to 160°F (70°C), pour the eggs and place them back on the hob over low heat. Cook for about 7-8 minutes, by stirring constantly with a wire whisk, to make the sauce as fluffy as possible and thicken it.
For the successful implementation of the recipe for this sauce, it is important that the cooking temperature is not too high, so that the eggs don't lump up and the other important thing is that the sauce is beaten with a wire whisk at all times.
Cook the sea bream fillets in a non-stick pan, which has been greased with 3 spoons of olive oil and heated over high heat. First, they are baked on the skin side and when they turn white on the edges, they need to be turned briefly on the other side as well.
Finely chop the chives and sprinkle them over each portion of sea bream fillet. Drizzle with the warm sauce from the fragrant mushrooms and garnish them with a lemon, which has been cut into quarters.
The lemon I used is a species that is quite exotic and has a specific flavor, which makes the fish even tastier when drizzled with its freshly squeezed juice. Of course, you can also use an ordinary lemon, but if you can find a pink tiger lemon on the market, grab that and you will not regret it. The variety is Eureka and has been quite popular lately (for a good reason).
Serve the dish with quality white wine and eat it with pleasure!
The Sea Bream Fillet in Butter and Chanterelle Mushroom Sauce is a wonderful dish!
