Branzino with Baked and Sautéed Mushrooms

Ingredients

2 fillets Branzino al Naturale, 2 eggs, 250 g fresh whipping cream, 125 g sliced mushrooms, 250 g mixed mushrooms (cep, button), salt, pepper.

Method

Heat 1 tbsp oil in a frying pan with a garlic clove, gently cook the 125g sliced mushrooms, adding a generous pinch of chopped parsley for the last minute. Leave to cool. Whiz the cooked mushrooms in a blender with the eggs and cream. Adjust the seasoning. Divide the mixture among 4 well-buttered foil ramekins. Place the ramekins in a roasting tin and pour in an inch or so of boiling water. Bake the mushrooms in the oven at 130°C for 45 minutes. Trim the other (250g) mushrooms, wash them and cut into chunks. Sauté them in a frying pan with a drizzle of oil and a garlic clove, salt and pepper. Turn out each ramekin onto a plate, arrange the sea bass steaks on top and complete with the sautéed mushrooms.

Recommended wine: Ribolla

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