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Field Mushroom Soup with Crisp Red Mullet and Shallot Herb Crème Fraîche

A sophisticated mushroom soup served with pan-seared red mullet fillets, wild mushrooms, and a zesty herb-infused crème fraîche topping.

SoupSeafoodSophisticatedDinner PartyMushroom
Estimated Nutrition
Calories
903.1
kcal / serving
3612.4 kcal total
Carbs
14.6g
per serving
58.2 g total
Fat
83.1g
per serving
332.5 g total
Protein
27.2g
per serving
108.6 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
250
ml
Double Cream
150
g
Unsalted Butter
cubed, optional for silkier finish
75
ml
Crème Fraîche
Fruits
0.5
piece
Lemon Juice
juice only
Liquids
1
l
Stock
hot vegetable or chicken stock
NutsSeeds
2
clove
Garlic
sliced
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
1
sprig
Chervil
chopped
1
sprig
Tarragon
chopped
1
sprig
Coriander
chopped
1
bunch
Chives
few, chopped
OilsFats
3
tbsp
Olive Oil
for the soup
6
tbsp
Olive Oil
for red mullet and mushrooms
1
to taste
Extra Virgin Olive Oil
for drizzling
Seafood
4
piece
Red Mullet
small fillets, de-scaled and boned
Vegetables
1
kg
Flat Mushrooms
wide-cap, dark gills removed, sliced 2mm thick
3
piece
Shallot
chopped
100
g
Wild Mushrooms
mixed
2
piece
Shallot
finely chopped, for the topping

Method

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