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Fish fillets with heavy cream
Chapter VI ·
Fish & seafood · Nº 177
Fish fillets with heavy cream
11 ingredients
7 steps
Ingredients
Method
Ingredients
For
600 g
fish fillets
75 g
butter
, or margarine
½ kg
button mushrooms
30 g
parmesan
, grated
1 glass
heavy cream
2
eggs
all-purpose flour
black pepper
salt
35 g
butter
, or margarine, for frying
1 teaspoon
all-purpose flour
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Method
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1
Sauté the mushrooms in the butter. Sprinkle with salt and pepper to taste and cook for 10 minutes.
2
Season the fish fillets with salt and dredge them in flour. Then fry them in 35 g of butter or margarine, turning gently, until golden.
3
Next, place the fillets on paper towels to absorb the fat.
4
Put a pan with the remaining butter over heat, add the heavy cream and simmer over low heat for a few minutes. Add 1 teaspoon of flour, stir well, leave on the heat a moment longer, then remove.
5
Add the 2 yolks, salt and pepper.
6
Arrange the fillets in the center of a baking dish and the sautéed mushrooms around them. Pour the cream over, sprinkle with grated cheese and bake in a moderate oven (15 minutes).
7
Serve immediately.
From the same chapter
Fish & seafood · Nº 144
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Fish & seafood · Nº 145
Grilled Tuna with Tartare Rouge Sauce
Fish & seafood · Nº 146
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