Fillets Of Fish A La Crème
|Skinless fish fillets||700 Gram|
|Dry white wine||150 Milliliter (1 1/2 Deciliter)|
|Water||150 Milliliter (1 1/2 Deciliter)|
|Double cream||150 Milliliter (1 1/2 Deciliter)|
|Lemon juice||1⁄2 Tablespoon (A Squeeze)|
|Finely grated parmesan cheese||25 Gram|
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.