John Myers
Fish Fillet Swims Away with Fried Mushrooms
The perfect fish fillet swims away with fried mushrooms recipe with a picture and simple step-by-step instructions.
- 600 g Fresh fish fillet
- -Es geht auch TK, aber vorher auftauen-
- 2 piece Fresh onions
- 2 piece Carrots
- 300 g Mushrooms brown
- 4 tbsp Butter
- 0,25 liter White wine dry
- 3 tbsp Flour
- 0,25 liter Cream 30% fat
- 2 Organic egg yolks
- 4 tbsp Finely chopped parsley
- 200 g Grated Edam
- Sea salt from the mill
- Black pepper from the mill
- You can use any type of fish fillet that you like best.
- First of all, we wash the fish fillet and dry it well. Then we divide it into 4 parts and pull out any bones with the tweezers.
- We peel the onions and peel the carrots with the peeler. With young carrots, a short rinse under running water is sufficient. Then both are cut into fine slices.
- In a pan I have now heated 2 tablespoons of butter and steamed the carrots and onions in it until translucent. Then the white wine is added.
- Line a baking dish with the fish fillet and pour the wine stock over it, cover and cook for approx. 15 minutes. Then pass the fish stock through a sieve.
- In the meantime, clean the mushrooms and cut them into slices. Now heat up 2 tablespoons of butter in the pan again (we’ll use the same pan) and let it brown slightly. Fry the mushrooms in it, turning quickly, until they are fragrant, remove.
- Now put the flour in the mushroom fat. Sear it lightly but don’t let it take color. Stir in the cream and the fish stock and simmer for approx. 10 minutes.
- Now add the mushrooms and the two egg yolks, stir well and season with salt and pepper.
- Pour the sauce over the fish in the baking dish and put the onions and carrots on top. Now put the load of grated Edam cheese over it and bake it nicely until it has reached the desired degree of browning.
- Finally, put the chopped pertersily over it.
- We had garlic baguette fresh from the oven with it. But it also goes well with rice or parsley potatoes. Enjoy the meal!
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