Pan-fried saithe is a classic in Norwegian food culture, and in this recipe it is served with a mushroom stew with chantarelle.
Cut the filet of saithe into servings.
Mix salt, pepper and white flour into a bowl and turn the servings into the mix. Shake off mix that is not stuck to the fish.
Fry fish servings in butter about 2 minutes on each side.
Rinse and wash chantarelles in cold water. Cut into pieces.
Cut carrot and celeriac into dices, and cut shallot into wedges.
Sautè shallot in butter on medium heat until blank.
Add chantarells, carrot and celeriac, and fry until the vegetables start to soften.
Add cream and let all the ingredients get warm.
Sprinkle chopped chive.
Serve saithe with mushroom stew, carrot, sugar peas and boiled potatoes.
Tip: In this recipe you can use the mushroom you prefer.