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Cooking Fried Ray with Chanterelle Mushrooms
Cooking Fried Ray with Chanterelle Mushrooms-admin
A very easy dish to prepare and does not take more than 20 minutes to prepare for four. A dish that would be certainly loved by friends and family alike! It can be made as a part of a normal meal or can be used a dish to enjoy a quiet evening with family and friends. This dish is a perfect combination of tasty mushrooms and ray fish which was once a continental dish. The addition of spices and vegetables makes it even tastier. The dish can be prepared by adding parsley, Melfort, vinegar, lemon, pepper and spices to make it delicious, full of flavor, nutritious and mouth watering. Though ray fish was more continental at one time it has turned global of late. It is a major constituent of omega three diets. The Chanterelle Mushrooms are well known for their taste. These mushrooms are found in the wild in the northern regions of North America, Mexico and Europe. They can be found in the Himalayas and Africa too. Most of the mushrooms found in wild areas are poisonous; the Chanterelle Mushrooms is one which is not only fit for human consumption but highly nutritious. Beware about the mushrooms which are unfit while picking them up.
- 1 ray
- Parsley, minced
- 1 shallot, hacked
- Chanterelle mushrooms
- Melfort vinegar (Alsatian specialty)
- Fowl stock
- Salt (Guérande salt)
The step by step Instructions to cook the delicious dish is that the chanterelle Mushrooms are to be washed thoroughly and then salt and pepper them lightly. Add Chopped shallots to heated oil in a pan and fry them until they turn brown. Then add the chanterelle mushrooms which were prepared earlier. Once they are roasted add some water to the pan and boil the Chanterelle mushrooms for 2 minutes. Drain to reduce the gravy and replace it on the stove. Keep reducing the gravy. Replace the chanterelle mushrooms in a pan until they are crispy. Cook ray fillet slowly in molten butter until golden brown and should not shrink much. After the ray is cooked add a little vinegar and honey to it and reduce the flame and cook on low heat for half a minute. Add the parsley to the Chanterelle mushrooms which were left in a pan to turn crispy after removing from the stove to retain the color of the parsley. In the meanwhile spread Chanterelle mushrooms in a serving plate and place the ray in the center, now pour the Chanterelle gravy all around it and serve. Chanterelle mushrooms are used to prepare gravy as well as the crispy ones are used to decorate the plate. Visit fish Fishlogy.com for more recipes and more information about fish.