Ingredients:
2 pounds skinless, boneless fillets of Pompano fish
4 oz. white flour
3 oz. old-grain mustard
1 oz. sour cream
8 oz. clarified butter
8 oz. brown clam-shell mushrooms
8 oz. Alba clam-shell mushrooms
8 oz. Velvet Pioppini mushrooms
8 oz. Royal Trumpet mushrooms
6 oz. finely chopped shallots
1 oz. fresh chopped parsley
1 pinch salt and pepper

Preparations:

1. Mix the sour cream and the grain mustard
2. Place the fillets skin side down on the flour
3. Rub the top side of fillets with the mustard & sour cream mix
4. Heat the oven to 450 degrees
5. Heat high the clarified butter in a sauté pan
6. Place the fish, flour sided on the sauté pan
7. Place it in the hot oven for 3 minutes
8. In a separate sauté pan, heat clarified butter with shallots and all mushrooms
9. Sauté the mushrooms for a couple of minutes until done
10. Finish the preparation with salt, pepper and parsley

Sweetwater Golf & Country Club
407-889-4743
2700 Sweetwater Country Club Dr.
Longwood, FL 32791
Sweetwater Golf & Country Club