Anglerfish wrapped in Parma ham with mushroom bullion and spring onions

4 servings

It is usual to fry ore oven bake Anglerfish. When this course was composed, we tried to draw it in mushroom bullion. The result was so tasty that it is definitely not the last time the Anglerfish is saved from the frying pan.
2007-05-15 Great Dining - Food and drinks, wine, adventure,travel, recipes
Article image800g of cleaned anglerfish
4 slices of parma ham
Butter for frying
400g mushroom
2dl white wine
5dl water
2 shallots
2 laurel leafs
6 pepper grains
3 cloves of garlic
Salt, pepper and a bit of lemon juice
4 small spring onions
tbs oil
tbs butter
extra virgin olive oil
the mushroom bullion can be made the day before. Start by cleansing the mushroom well. Cut the mushroom in nice pieces, cleanse and chop garlic and shallots. Put mushroom, garlic, shallots, pepper and laurel leafs in a pot and pour white wine and water over. Boil for about an hour. Sieve the bullion; pick out the mushrooms and remove the pepper and the laurel leafs. Boil the sieved bullion until it makes 4 dl. Taste with salt and lemon juice while still hot.
Cut the anglerfish in four pieces, cut the ham in long slices and wrap them around the sides of the fish. Flavour the fish with salt and pepper where there is no ham. Boil the bullion and put in the fish. Let the fish draw in the bullion for about 10 minutes.

Remove the fish, sieve the bullion, and cut the spring onions in small piceces about 3 cm. Fry the spring onions and the mushroom until the mushroom is tanned. Put the fish in the bottom of four deep plates with the mushroom and onions around.

Pour over hot bullion, put some olive oil on top and serve.

Tip:

Olives and anglerfish is a classic and good combination. The course is even better if you rinse good olives, chop them and sprinkle about 1tbs on each plate