Sliced monkfish with hedgehog mushrooms and Puy lentils – Mycoboutique

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 and pepper
• 125 ml white wine
• 160 ml fish stock
• 300 g cooked Puy lentils