Redfish Fillet with Mushrooms

A delicious mushroom dish for any occasion!

Remove the skin from the onions and chop them finely. Clean the mushrooms, rinse them briefly and cut them into slices. Sprinkle with about half of the lemon juice. Preheat the oven to 220 °C.

Heat the butter in a wide frying pan. Fry the onions until translucent. Steam the mushrooms briefly.

In the meantime, rinse the parsley, shake dry, pluck and chop finely. Stir into the mushrooms with the cream cheese and the whipped cream. Peel the garlic clove, squeeze it and add it to the mushrooms.

Season the mushrooms with salt, pepper and about 1 tsp. juice of a lemon. Cool down. Mix the egg yolks and fold into the sauce.

Rinse and dry the fish. Sprinkle with the remaining juice of one lemon, season with salt and season with pepper. Grease an ovenproof dish. Fill in the fish and spread the mushrooms evenly on top. Cook in the oven (center) for about 10 minutes. Now, turn off the oven and cook for another 5 minutes.

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