For 4 people
For 4 people
Start by cleaning the mushrooms by removing the earthy stems and slicing them. To prevent them from turning black, sprinkle them with lemon juice immediately.
Peel and chop the onion and chop the parsley after rinsing it.
In a sauté pan, heat some oil and brown the onion before adding the mushrooms.
Let them cook until all the cooking liquid has evaporated, then season with salt and pepper. Sprinkle with parsley and keep warm.
Rinse the pout fillets and pat them dry before flouring them and cooking them in a pan in hot butter for about 5 minutes on each side.
Serve the fish fillets with the mushroom fricassee.
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