in Recipes

Cernia in scallop sauce

updated

Spread the love

Ingredients for 4 servings:

  • 700 g fish (grouper), cut into 4 slices
  • 1 lemon(s), juice
  • olive oil
  • 5 shallots, diced
  • 200 ml sweet cream
  • 1 egg yolk
  • 1 bunch parsley, finely chopped
  • 1 jar white wine, approx. 125 ml
  • 30 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Grouper with onion sauce

Melt the butter in a saucepan and sauté the shallots and parsley over low heat. Pour in the wine and reduce by half, then pour in the cream. Mix the egg yolk with a little of the warm sauce, then slowly stir it into the sauce. Stir in the lemon juice. Season the fish fillets with salt and pepper and grill them on the hot grill for 5 minutes on each side. Serve the fish fillets warm with the onion cream sauce.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Schupfnudeln with paprika-tomato-cream sauce

Warm broccoli salad with peanut sauce