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Fish In Vermouth Sauce

Microwaverina's picture
  Oil 15 Milliliter (1 Tablespoon)
  Shallot 1 , chopped
  Mushrooms 3 Ounce, wiped and sliced (1 Good Cup, 75 Gram)
  Dry vermouth 30 Milliliter (2 Tablespoon)
  Single cream 1⁄4 Pint (2/3 Cup, 150 Milliliter)
  Salt To Taste
  Cayenne pepper 1
  White fish fillets 4
  Butter 1 Teaspoon (Leveled) (Use A Little Butter)

First make the sauce. Put the oil in a dish and cook for 30 seconds. Add the shallot and cook for 2 minutes. Add the mushrooms and vermouth, cover with vented cling film (plastic wrap) and cook for 3 minutes, stirring once.
Stir in the cream and season to taste with salt and cayenne pepper. Set aside.
Put the fish fillets in a dish and dot with butter. Cover with vented cling film (plastic wrap) and cook for 3—4 minutes, until done, rearranging once.
Heat the sauce through for 1 minute
Lay the fish fillets on heated plates, pour over the sauce.

Recipe Summary

Side Dish

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