DOCUMENT

78 Stargazer with a porcini mushroom sauce Serves 4 | Preparation time 45 (40) minutes + 12 hours for soaking Ingredients 30 g porcini mushrooms, dried 100 g shallots | diced 20 g butter 4 stargazer fillets (150 g each) | skinned 1 lemon | juice only 150 ml vegetable stock 1 tbsp. white wine, dry 150 g sour cream 50 g cream Salt Pepper Accessories: 2 solid cooking containers Preparation Soak the porcini mushrooms overnight, then drain and chop finely. Put the shallots and butter in a solid cooking container, cover and braise using the settings indicated for cooking stage 1. Add the porcini mushrooms and leave to stand for 2 minutes. Drizzle the stargazer with lemon juice. Place in a separate solid cooking container with the vegetable stock and white wine and cook using the settings indicated for cooking stage 2. Keep the stargazer warm. Mix the broth, shallots, sour cream and cream on the cooktop to make a sauce. Season with salt and pepper and pour over the stargazer. Settings Cooking stage 1 Temperature: 100 (120) °C Duration: 4 (2) minutes Cooking stage 2 Temperature: 90 °C Duration: 8–10 minutes Useful tip If stargazer is unavailable, monkfish would substitute, as would many types of firm, white, mild fish.