Bart of olphens haddock with samphire

Heat the butter in a frying pan over medium heat and fry the mushrooms for 3 minutes until they are lightly colored. Turn off the heat.

Dab both sides of the fish dry and sprinkle the fillets on both sides with salt, white pepper and the flour. Beat the excess flour off.

Heat the oil in another frying pan over a high heat and place the fillets in the pan. Move the pan occasionally so that the fish does not stick.

Turn the heat to medium after 1 min. Turn the fillets after 2-4 minutes. Turn down the heat and add the rest of the butter.

Bake the same time on the other side. Hold the pan diagonally and spoon the butter over the fish with a spoon. Carefully remove the fish from the pan with a clamp or spatula.

Peel the garlic and prick the toe on a fork.

Turn the heat under the mushrooms back to medium. Add the samphire and cook for 1-2 minutes, while stirring with the fork with the garlic clove.

Add the lemon juice, capers and white pepper to taste.

Spoon the seaweed mushroom mixture on a plate and place the fish on top. Serve with the gravy from the pan.