This dish reminds me of a family trip to the forest with a tent and ambitious fishing plans or a book for children by Micheal Rosen and Helen Oxenbury “We’re going on a bear hunt” I wish, one day, when I have more time and maybe a day or 2 of extra holidays I could organize a trip for family and friends, get a tent, a fish rod and a nice looking little red reding hood style basket and head on to the forest pick mushrroms seat at the river or lake bank and grill the fish on the fire.
Well… no harm in daydreaming at the moment I have my kitchen and 3 fresh fillets of tilapia and a 2 year old minor who thinks that it was hedgehog who brought the mushrooms in the basket.
Let us start
Boil the potato of 10 minutes not more. Take it of the hob and let it cool.
Fry the wild mushrooms in the butter
until they have a nice golden colour
andd 1 table spoon of sour cream stir and season with black pepper and salt.
Cut the courgette into slices deep in egg flour(twice) and bread crumbs and slice the potato and fry in the oil with courgette
. As it gets the cooked and crunchy put in the preheated oven for 10 15 minutes 150C.