Char fillet with mushrooms and parsley oil
Char fillet with mushrooms and parsley oil: Clean and wash the parsley, removing the large parts. Mix the leafs with oil and a tip of salt. Let it macerate for 3-4 hours. This oil can be conserved a couple of days in the cold. Clean, mince and saute the mushrooms in olive oil. Season and add the shallot, parsley and garlic. Mix well before you saute. Add the dark fond and keep it warm without cooking. Spice it further with some lemon juice, if you like. Season the char fillets. Then, roast them in olive oil in a Teflon pan. Colour well the 2 sides. Place it on a serving dish, accompanied with the mushroom ragout, some parsley oil and fried parsley enjoy!