- 750g fillets of fish
- 150g butter
- Flour, salt and freshly ground black pepper for coating
- 60g flaked almonds
- 125g button mushrooms
- Squeeze of lemon juice
- 3 Tblsp chopped parsley
- 8 Tblsp thick cream
|
In a plastic bag place the seasoning and flour and drop in fish, piece by piece, shaking until coated. Shake off excess.
Fry in half the butter, remove and keep warm.
Heat the remaining butter in the pan and sauté the almonds until golden. Add mushrooms, lemon juice, 2 Tblsp parsley and a shake of salt and black pepper.
Simmer over low heat until mushrooms are tender. Stir in cream and heat through. Spoon over warmed fish.
Sprinkle over remaining parsley and serve with mashed potatoes and a salad on the side
Acceptable alternatives to this fish would be: Angel Fish, Bream, Cape Salmon (Geelbek), Elf (East Coast Chad) or Kingklip. |
