Fish In Vermouth Sauce
|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)|
|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.