Fillets Of Fish With Juliennes Of Vegetables
|Shallots||2 Small, finely chopped|
|Freshly ground black pepper||To Taste|
|White wine flavoured fish stock||1 1⁄2 Cup (24 tbs)|
|Whites of leeks||2|
Preheat oven to 180Â°C (350Â°F).
Butter a baking dish, arrange the fish fillets, season, dot with pieces of butter and % cover with fish stock.
On top of the stove bring the stock to simmering point, then put the dish in the oven for 10 minutes.
While the fish is poaching cut the carrots and the celery in the work bowl with the julienne disc or shredder.
With a sharp knife halve the onion and cut into thin slices.
Slowly cook the juliennes of vegetable in butter until they are tender but not soft.
When the fish is cooked pour the stock over the vegetables and if necessary season.
Serve the poached fish fillets on preheated plates with the juliennes arranged on top of the fillets and the liquid poured over the fish.