Arctic char with fried mushrooms - Detailed recipes with photos.

Fried fish with mushrooms and fresh arugula – an interesting combination, which must be liked by lovers of bright tastes. A fish first fried on one side in a pan, and then brought to readiness in the oven while you are frying mushrooms. Fry sliced champignons in a pan with onions in mustard vinegar sauce. Serve them with fish on a pad of arugula, watering top with mouth-watering sauce. Less than half an hour, but looks very festive. Nutrition value of one serving: (total 4) Calories 376, total fats 19 g., Saturated fats g., Proteins 38 g., carbohydrates 14 g, fiber g., cholesterol mg., sodium mg., sugar g. AT ремя: 25 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

4 Arctic char fillet 180 g each each (approximately 2.5 cm.)
4 tbsp. l olive oil + extra to drizzle arugula
220 gr mushrooms, thinly sliced
2 shallots, finely chopped
2 tbsp. l red wine vinegar, + additionally, to sprinkle arugula
2 tsp mustard
1 tbsp. l chopped chives
1 tbsp. l chopped parsley
2 bundles of arugula, trimmed

Recipes with similar ingredients: salmon, champignon mushrooms, shallots, wine vinegar, arugula

Recipe preparation:

Preheat the oven to 175 ° C. Salt and pepper the fish. Вlarge frying pan with non-stick coating on a moderately strong heat 1 tbsp. l olive oil until it starts flicker. Put the fish in a pan and sauté until golden brown. bottom about 3 minutes. Shift, flipping the other side, to baking sheet and bake in the oven until cooked for another 3-5 minutes.
Meanwhile, wipe the pan, return it to moderately strong fire and add the remaining 3 tbsp. l olive oil. Add mushrooms and fry, without interfering, until golden brown from the bottom, about 1 minute. Stir and fry until all the mushrooms are browned, about 3 more minutes. Add shallots and fry until soft, stirring, about 2 minutes. Then intervene 2 tbsp. l vinegar and mustard and bring to boiling. Remove from heat, add chives and parsley.
Sprinkle arugula in a bowl with olive oil and vinegar, salt, pepper and mix. Arrange on plates and serve with fish. Put the mushrooms on top and pour the juices from the pan.