Purple porcini with mint and lemon recipe

Ingredients

4 servings 8 pieces of porcini mushrooms, approx. 120 g each, cooked 1 handful of finely chopped mint 2 pieces of finely chopped shallots 2 cloves of thinly sliced garlic 2 tablespoons extra virgin olive oil (+ to serve) 1 Tl lemon peel 2 lemon juices Potato salad 1 1 egg yolk 2 tablespoons of lemon juice 1 clove of garlic finely chopped 1 tsp Dijon mustard 300 ml of olive oil 2 handfuls of minced potatoes, cut into thin noodles 1 pc. 1 spring onion, sliced into noodles Salt for seasoning Ground pepper for seasoning

Recipe preparation steps

1 First prepare the potato salad. Cook the potatoes over a low heat for about 15-20 minutes until soft. Drain, peel and set aside. Add the egg yolks, lemon juice, garlic and mustard and whisk well. Reduce the speed and slowly add the oil and 2 teaspoons of hot water to make a smooth and thick mayonnaise. Season with salt and pepper and stir into the cooled potatoes cut into quarters. 2 Preheat the oven to 200 °C. Place the cleaned fish on a baking tray lined with baking paper, season with salt and pepper, sprinkle with mint, shallots, garlic and lemon zest and drizzle with oil. Place them in the oven and bake for 8-10 minutes. Remove, drizzle with lemon juice and oil and serve with potato salad.