John Myers
Ingredients for 4 servings:
- 500 ml fish stock, from the jar or home-cooked
- 200 ml cream
- 1 tbsp dried Italian herbs
- 1 tbsp Dijon mustard
- 100 ml dry white wine
- 500 g fish fillet(s), e.g. pangasius, redfish, sea bass
- 12 scallops
- 35 g butter, cold and in small pieces
- salt and pepper
- lemon juice
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
Food combining recipe protein – without binding/roux
Heat the fish stock, cream, and herbs together in a large, wide pan. Boil vigorously for 10 minutes, reducing the liquid. Stir well occasionally. Add the mustard and white wine and bring everything back to a boil. Place the fish fillets in the sauce in two batches (they shouldn’t overlap), cover, and let stand for 10 minutes; do not boil. After 5 minutes, turn them over in the sauce. Place the finished fish fillets on a warmed plate and cover with aluminum foil. Cook the scallops in the same way, then add them to the plate. Bring the sauce to a boil briefly, remove from the heat, and add the pieces of butter. Stir until the butter has melted. Season to taste with pepper, salt, and lemon juice. Arrange the fish fillets on warmed plates and pour the sauce over them. Or place the fillets and scallops in the sauce and serve in the pan. Serve with a large salad or roasted vegetables alla Mäusle. All non-food separators can eat baguette with it.
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