Filetes de Linguado com Cogumelos é um prato elegante e saboroso, perfeito para quem aprecia a delicadeza dos sabores do mar. A leveza do linguado frito contrasta maravilhosamente com a riqueza terrosa dos cogumelos salteados, criando uma combinação clássica e reconfortante. É uma refeição que, apesar de parecer sofisticada, é surpreendentemente simples de preparar.
Ingredientes
- 4 linguados médios
- Flor de sal q.b.
- Leite q.b. (para passar os filetes)
- Farinha q.b. (para panar)
- Óleo q.b. (para fritar)
- Sumo de 2 limões (1 para os filetes, 1 para os cogumelos)
- 125 g de manteiga
- 300 g de cogumelos frescos cortados aos quartos
- Salsa picada q.b.
- Gomos de laranja para decorar
Preparação
- Preparei os linguados: dei um golpe junto aos olhos para soltar a pele, puxei-a e retirei-a de ambos os lados. Filetei os peixes, retirando 4 filetes de cada um.
- Temperei os filetes com flor de sal, passei-os por leite e depois por farinha.
- Fritei rapidamente os filetes em óleo bem quente, até ficarem dourados. Coloquei-os num tabuleiro, salpiquei com sumo de limão e reservei em forno muito brando para manter quente.
- Derreti a manteiga numa frigideira com o sumo de 1 limão e salteei os cogumelos até evaporar quase todo o líquido.
- Servi os filetes dispostos no prato com os cogumelos ao centro, polvilhados com salsa picada e decorados com gomos de laranja.
Ready for a delightful culinary journey? Here is the English version of this exquisite recipe, bringing the taste of the Portuguese coast to your table.
Fillets of Sole with Mushrooms
Fillets of sole are a true delicacy, prized for their delicate flavour and tender, flaky texture. This recipe celebrates the simplicity and elegance of this beautiful fish, pairing it with earthy mushrooms in a harmonious dance of flavours. It’s a classic combination often found in fine dining, yet it’s entirely approachable for the home cook, proving that exceptional taste doesn’t always require complex preparations.
The art of cooking sole lies in its quick preparation to maintain its tender quality. Lightly dredging the fillets in flour and a quick fry ensures a beautifully golden exterior while keeping the inside moist and succulent. The key to unlocking the full potential of the mushrooms is to sauté them until their natural liquids evaporate, concentrating their flavour and giving them a lovely, rich texture.
To truly elevate this dish, consider the type of mushrooms you use. While common button mushrooms work well, exploring varieties like cremini or even a mix of wild mushrooms can add deeper, more complex notes. A squeeze of fresh lemon juice brightens the entire dish, cutting through the richness of the butter and complementing the subtle flavours of the sole. Serve it immediately to enjoy the fillets at their peak freshness.
Ingredients
- 4 medium sole (fish), or 8 sole fillets
- Flaky sea salt, to taste
- Milk, for dipping fillets
- Plain flour, for coating
- Vegetable oil, for frying
- Juice of 2 lemons (1 for the fillets, 1 for the mushrooms)
- 125g unsalted butter
- 300g fresh mushrooms, quartered
- Fresh parsley, chopped, to taste
- Orange wedges, for garnish
Preparation
- Prepare the sole: If using whole sole, make a small cut near the eyes to loosen the skin, then pull it off from both sides. Fillet the fish, yielding 4 fillets from each sole.
- Season the fillets with flaky sea salt. Dip each fillet briefly in milk, then dredge them lightly in flour, shaking off any excess.
- Quickly fry the fillets in hot oil until golden brown and cooked through. Transfer them to an oven-safe dish, sprinkle with the juice of one lemon, and keep warm in a very low oven while you prepare the mushrooms.
- In a frying pan, melt the butter with the juice of the remaining lemon. Add the quartered mushrooms and sauté until almost all the liquid has evaporated and they are tender and lightly browned.
- Arrange the sole fillets on serving plates, placing the sautéed mushrooms in the centre. Garnish with chopped parsley and orange wedges, and serve immediately.