basil

ingredients for 4 persons

  • 4 white medium sized mushrooms
  • 4 shallots
  • 1/2 bunch chives
  • 1/2 bunch of parsley
  • 1/2 bunch of basil
  • 100 g soft butter
  • 40 g breadcrumbs
  • 1 hard-boiled egg yolk
  • maybe some cream
  • 4 zander fillets with skin à 150 g
  • Salt, freshly ground pepper
  • 100 ml dry white wine (Pinot Blanc)

Clean the mushrooms and finely chop; remove the shallots, finely dice; Wash the herbs, pat dry and finely cut. Beat butter until foamy, add breadcrumbs and hard-boiled egg yolk and stir until smooth. Add herbs, mushrooms and shallots to the mixture and, if too firm, add some cream. Clean the zander fillets, acidify, salt and pepper. Place fish fillets with the skin side down in a greased, oven-proof dish, spread with the mushroom and herb mixture. Add the white wine and cook in a preheated oven at 225 degrees (gas level 5, circulating air 200 degrees). Garnish with parsley and serve with rice.

Recipe by Marlene Jacobi-Ewerth, DLR Rheinhessen-Nahe-Hunsrück, Oppenheim (from the book "Still more desire for Rheinhessen", Leinpfad Verlag)

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