INGREDIENTS

INSTRUCTIONS

Firstly soak the ceps over night in a little water and drain them off
and leave to one side.  Then peel and chop the shallots and garlic in
to fine dice and saut  in the pan with a little oilve oil for about 1
minute, then add the  brandy, wine and a little of the water from the
cepes and bring to  the boil. Add the ceps and cream and simmer for
about 5 to 6 minutes.  While cooking place a pan of boiling salted
water on the stove and  when boiling place the pasta in and cook for
about 3 to 4 minutes.  Drain the pasta and leave to one side then in a
hot non stick pan  with a little oil and butter.  Seal the red mullet
fillets skin side down and cook for about 2  minutes on this side to
achieve a nice crispy skin, season and turn  over. Remove from the heat
and leave to continue to cook.  Meanwhile chop the herbs and add to the
sauce and season well with  salt and pepper. Add the pasta to the sauce
and re-season. Place the  pasta onto the plate and place the red mullet
on the top.  To finish drizzle with the truffle oil and garnish with
some fresh  chervil leaves.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3005
Calories From Fat: 1340
Total Fat: 151.4g
Cholesterol: 591.9mg
Sodium: 2794.4mg
Potassium: 3504.7mg
Carbohydrates: 325.8g
Fiber: 22.4g
Sugar: 1.3g
Protein: 104.7g