Sauteed barracuda and mushrooms in butter

Tear the maitake and shimeji mushrooms into bite-sized pieces, and cut the shiitake mushrooms into quarters

Cut the barracuda into three pieces. Sprinkle salt and white pepper on both sides and coat lightly with plain flour

Add olive oil and chopped garlic to a frying pan and heat over high heat. When the aroma comes out, add the mushrooms from [1] and cook until cooked through

Add salt, white pepper and melted butter halfway through cooking, and when the volume has reduced, add Italian parsley and turn off the heat

Heat olive oil in another frying pan and fry the barracuda skin side down. After frying for about 1.5 minutes, flip it over, add clarified butter and fry while drizzling with butter

After cooking for a total of 2.5 minutes, remove from heat and arrange on a plate. Top with the sautéed mushrooms (4) and finish with Italian parsley and olive oil