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Field mushroom soup with pan-fried red mullet

Marcus Wareing from Sunday Lunch Live
For an impressive start to a stylish supper, try Marcus Wareing's silky mushroom soup with sautéed wild mushrooms and red mullet

Field mushroom soup with pan-fried red mullet

Method

1. Remove the dark gills from the mushrooms and discard. Wash and dry the mushrooms and cut into slices 2mm thick.

2. Heat one third of the oil in a large heavy based saucepan and add the shallots. Cook for 3-4 minutes, until softened.

3. Add the garlic and cook for a further 3-4 minutes, until soft.

4. Add the mushrooms, season with salt and white pepper and cook for 5-8 minutes.

5. Add the lemon juice and cook for 5-6 minutes, until slightly reduced.

6. Add the stock and simmer for 5-10 minutes. Adjust the seasoning as necessary and transfer to a blender. Whiz until smooth.

7. Return the soup to a clean pan, add the cream and gently reheat. Add the butter at this point if you are using; this will give the soup a really silky texture.

8. Meanwhile, heat a further third of the oil in a frying pan and fry the wild mushrooms for 4-5 minutes. Season with a little salt. Remove from the pan and set aside on absorbent paper.

9. To cook the red mullet, heat the remaining olive oil in a frying pan.

10. Season both sides of the fish with salt and gently put each piece into the pan, skin side down. Shake the pan gently to ensure that the fish doesn't stick - the fish may curl up, but do not press it down as this will tear the skin. The fillets should flatten out naturally.

11. Cook for 1½ minutes. Turn the fish over and cook for 1 minute more. Remove from the pan and drain on kitchen paper.

12. To assemble the dish, put a small mound of mushrooms in the centre of 4 wide-rimmed soup bowls. Place the red mullet on top and pour the soup around. Drizzle with olive oil and serve.

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Serves: 4

Prep: 50 min
Cook: 40 min

Ingredients

For the soup

1kg wide cap field mushrooms
150ml Olive oil
3 large Shallots, chopped
2 garlic cloves, chopped
1/2 lemon, juice only
1 litre hot vegetable or chicken stock
250ml Cream
150g unsalted Butter, (optional)
sea salt and freshly ground white pepper