Recipe: Roasted St. Pierre Fillets and Straw Mushrooms

Name: Filets de st pierre rotis et champignons de paille
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: 4 beaux filets de st pierre de 170 g environ400 g de champignons de paille* cuits et égouttés50 g de poivrons rouges confits et 1 minuscule petit piment rouge ciselébeurre et huile d'olives2 oignons nouveaux(verts et blancs)ciselésquelques fèves fraîchesun peu de poudre de Combava(Madagascar si possible)sel fin poivre du moulinune pointe de vinaigre de riz

By chef patrick ★ ★ ★ ★ ★ 4.4/5 (9 reviews) Fishes

Prep 15 min

Cook 15 min

Total 30 min

Servings 4 serv.

Ingredients for 4 servings

4 beautiful st. pierre fillets of approximately 170 g each
400 g of straw mushrooms*, cooked and drained
50 g of preserved red peppers and 1 tiny small red chili pepper, finely sliced
butter and olive oil
2 spring onions (green and white parts) finely sliced
a few fresh fava beans
a little Combava powder (Madagascar if possible)
fine salt and freshly ground pepper
a splash of rice vinegar

Step-by-step directions

1- In a large skillet, add a generous knob of butter and 1 spoonful of olive oil. When the mixture becomes foamy, place your fillets, season with a little salt and combava powder, and cook for 4 minutes on each side. Then pour a splash of rice vinegar over them, turn off the heat and keep covered.

2- In another skillet, add a generous knob of butter. When it is hot, add your mushrooms, salt them well. When they are nicely browned, add your red pepper strips and your small chili pepper, toss in the pan and cover.
Finishing
Heat your skillets. Plate your st. pierre fillet on very hot plates, then drizzle with the remaining juice from the skillet and give a good grind of pepper. In the other skillet, quickly add the finely sliced onions and raw fava beans, then quickly arrange your mushrooms around the st. pierre fillet.
*Straw mushrooms (rice mushrooms) are found in China, Vietnam, and also in Ivory Coast. They can be found in France in practically all Asian grocery stores. They must be well seasoned as their flavor is not very pronounced, however their texture is very pleasant to taste.

St pierre Combava