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Bream And Mushroom Casserole

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For stock
  Butter/Margarine 1 Ounce (30 Gram)
  Onion 1 , chopped
  Fish bones 8 Ounce (250 Gram)
  Dry white wine 21 Fluid Ounce (625 Milliliter, 2 1/2 Cup)
  Bouquet garni 1
  Seasonings To Taste
For casserole
  Spring onions 2 , chopped
  Bream fillet/White fish fillet 1 1⁄2 Pound (750 Gram)
  Button mushrooms 8 Ounce, sliced (250 Gram)
  Cream 4 Fluid Ounce (1/2 Cup, 125 Milliliter)
  Egg yolk 1
  Cornflour 1 Teaspoon (Cornstarch)
  Lemon 1⁄2 , juiced
  Butter/Margarine 1⁄2 Ounce (15 Gram)
  Chopped fresh parsley 1 Teaspoon

Preheat oven to 180°C (350°F).
To Prepare Stock: Melt butter in a pan.
Saute onion until tender.
Add remaining ingredients.
Simmer for 5 minutes.
Strain, reserving liquid.
Set aside.
To Prepare Casserole: Sprinkle spring onions over the base of a casserole dish.
Arrange fish on top.
Top with half of the mushrooms and reserved stock.
Bake, covered, for 20 minutes.
Transfer fish to a serving dish.
Keep warm.
Pour stock into a saucepan.
Whisk in combined cream, egg yolk, cornflour and lemon juice.
Heat gently.
Saute remaining mushrooms in butter for 3 minutes.
Toss through parsley.
Pour sauce over fish.
Garnish with mushrooms.

Recipe Summary

Main Dish

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Bream And Mushroom Casserole Recipe