Sliced monkfish with hedgehog mushrooms and Puy lentils

Name: Sliced monkfish with hedgehog mushrooms and Puy lentils
Ingredients: 4 pieces of anglerfish (monkfish) of 210 g; ¼ cup (60 g) unsalted butter; 2 c. tablespoons walnut oil; 1/2 cup shallots, finely chopped; 300 g hedgehog mushrooms, washed, drained, patted dry and diced 6 x 6 mm (¼ x ¼ inch); Salt; pepper; 125 ml white wine; 160 ml fish stock; 300 g cooked Puy lens

www.mycoboutique.ca

Preparation: 30 minCooking: 8 minPortions: 4 Ingredients4 pieces of anglerfish (monkfish) of 210 g¼ cup (60 g) unsalted butter2 c. tablespoons walnut oil1/2 cup

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Ingredients

4 pieces of anglerfish (monkfish) of 210 g
¼ cup (60 g) unsalted butter
2 c. tablespoons walnut oil
1/2 cup shallots, finely chopped
300 g hedgehog mushrooms, washed, drained, patted dry and diced 6 x 6 mm (¼ x ¼ inch)
Salt
pepper
125 ml white wine
160 ml fish stock
300 g cooked Puy lens