Creamed Kingfish Steaks

SpotX Wild Foods Recipe from Johanna van der Strapp
Prep:15 minutes Cook:30 minutes Difficulty:2

Ingrediants:

• 4 kingfish steaks or cutlets.
• 1 small onion, finely chopped.
• 1½ tablespoons chopped parsley.
• 1 tablespoon chopped fennel feathers.
• 90 grams butter.
• 1 cup white breadcrumbs.
• ½ cup milk.
• 12 medium-sized mushrooms, thinly sliced.
• Salt and freshly-ground black pepper.
• 2 cups cream.
• Additional butter.

Directions:

• In a small pan, gently fry the onion for a few minutes.
• Add parsley and fennel, cook until the onion is soft and lightly golden.
• In a bowl, pour the milk over the breadcrumbs.
• Mix, then squeeze dry and discard the milk.
• Add the mushrooms, salt and black pepper to the breadcrumbs.
• Use some of the butter to grease a large, shallow ovenproof dish.
• Lay two of the kingfish steaks on the bottom.
• Spread the mushroom mixture quite thickly over these.
• Top with the other two steaks.
• Warm the cream gently, then pour over all.
• Dot with small pieces of butter and an extra grind of pepper.
• Cook in a moderate 180°C oven for 25-30 minutes.
• Use the liquid to baste occasionally.
• Serve with green vegetables and small new potatoes.
• Garnish with a sprinkle of parsley and fennel feathers.