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Fillets Of Fish A La Crème

Southern.Crockpot's picture
Ingredients
  Onion/Shallot 1 Small
  Skinless fish fillets 700 Gram
  Dry white wine 150 Milliliter (1 1/2 Deciliter)
  Water 150 Milliliter (1 1/2 Deciliter)
  Butter 15 Gram
  Flour 15 Gram
  Double cream 150 Milliliter (1 1/2 Deciliter)
  Black grapes 4
  Lemon juice 1⁄2 Tablespoon (A Squeeze)
  Finely grated parmesan cheese 25 Gram
  Salt To Taste
  Pepper To Taste
Directions

Chop the onion or shallot very finely and sprinkle over the bottom of a buttered shallow heatproof dish.
Lay the fish fillets skinned-side down on top.
Season, and pour in the wine and water.
Cover lightly with buttered greaseproof paper.
Cook towards top of the preheated oven for 15 to 20 minutes depending on thickness of fillets.
Cream together the butter and flour.
When the fish is cooked drain the poaching liquid into a saucepan and boil furiously until reduced to 1/4 pint.
Remove from the heat, beat in the creamed butter and flour and when smooth stir in the cream.
Bring to the boil, stirring all the time, and if too thick thin down with a little milk.
Add the halved and deseeded grapes and lemon juice, check the seasoning and pour over the folded fillets.
If liked, sprinkle with cheese and slip the dish under a preheated grill for 2 to 3 minutes until golden.
Any firm-fleshed fish such as halibut, flounder, turbot or sole.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
4

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