Yellow Foot Cream Sauce

Name: Yellow Foot Cream Sauce
Total time: 15 min
Yield: 2
Ingredients: 200 g yellow funnel chanterelles, brushed clean; 2 fillets white fish; 2 tbsp butter, divided; 100 ml cream; 1 tbsp white wine; Chives, chopped

Wilted into cream at the last moment and spooned over pan-fried white fish — the musky perfume of yellow foot chanterelle fills the room before the plate even lands.

15 minTime

2Serves

6Ingredients

Made with Yellow Funnel Chanterelle

Request a wholesale quote See Yellow Funnel Chanterelle

1Pan-fry the fish fillets in half the butter over medium-high heat, about 3–4 minutes per side depending on thickness. Set aside to rest.
2In the same pan, add the remaining butter and the chanterelles, cook for 2 minutes.
3Deglaze with white wine, then add the cream. Simmer 2 minutes until slightly thickened.
4Spoon the sauce over the rested fish, scatter with chives.

The mushrooms in this recipe

Yellow Funnel Chanterelle

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