“Good food always comes to those who love to cook.”
— **Auguste GUSTEAU**, character from the movie *Ratatouille*
My dad brought me some mushrooms. Saint George’s mushrooms are a slightly robust and mildly bitter. Sautéed on their own, they are delicious, but since Saturday night is pizza night (and other oven-baked treats), I decided to put them on a crust instead.
for 2 servings
- 200g Bread dough
- 1 bass fillet (about 150g)
- 1/2 dozen Saint George’s mushrooms
- 1/2 onion
- 100ml Heavy cream
- 1/2 teaspoon ground cinnamon
- A handful of cashews
I recommend cooking the fish and mushrooms separately to better distinguish their flavors.
Slice the mushrooms, then sauté them in a little olive oil until cooked through. Set them aside.
Sear the bass fillet in a pan, skin side down, to crisp the skin and lightly brown it. Leave the fish slightly undercooked (you’ll finish it in the oven, so give it about an extra minute there). Set it aside.
Roll out the bread dough as thinly as possible, ideally less than 3mm thick.
Spread the heavy cream over the dough, then top with the sliced onion rings.
Bake in a very hot oven (mine goes up to 275°C / 525°F) for 3 to 5 minutes on a pizza stone or a baking tray, if you don’t have a stone.
About a minute before the cooking time is up, scatter the sautéed mushrooms and flake the bass fillet over the top of the flammekueche. Return it to the oven for the final minute of cooking.
Once out of the oven, sprinkle the cashews and the ground cinnamon over the flammekueche.
Serve hot.
