Instructions: Soak the dried mushrooms in tepid water for 30 minutes and squeeze dry reserving the soaking liquor.

If the honey fungus is fresh boil it in salted water for 10 minutes before sauteing in half the oil.

Fry the Judas Ears gently in the remaining oil with the garlic until they start to crackle in the pan.

Remove from the heat and stir in the parsley and honey fungus.

Squeeze the porcini d ry chop and add them to the pan along with the soaking liquor.

Season to taste with salt and pepper.

Meanwhile in a separate pan seal the fish fillets on both sides in hot olive oil.

Tip in the contents of the other pan.

Fry for 2 more minutes and serve.

I put this recipe on the menu of my restaurant years ago and it is still one of the favourites. Of course you have to have the best and freshest of ingredients. You can also make this with other funghi such as horn of pleaty and bay boletus and the result is still spectacular. If these too are unavailable use cultivated shiitake and oyster mushrooms. If you do collect your own mushrooms check a refacnce book first (qv Mushrooms reference book).

You can find Judas Ears in Chinese shops where they are also called black or Wood Ear fungus and yoy can reconstitute them in water. Take care when you fry the Judas Ears because they can explode in fat. If you cant get turbot use halibut or monkfish instead.

Serves 4

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