John Myers
Ingredients for 4 servings:
- 600 g fish fillet(s) (lemon sole fillets, lemon sole fillets)
- 2 tbsp lemon juice
- 2 shallots
- 60 g butter
- 200 g mushrooms, small
- 100 ml wine, white, dry
- ½ cup cream
- 1 tbsp tomato paste
- Salt
- Pepper, white from the mill
- 4 tbsp breadcrumbs
- 1 tbsp parsley, chopped
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Rinse the lemon sole fillets, pat dry, and drizzle with lemon juice. Peel and finely dice the shallots, then fry in half the butter until translucent. Add the cleaned, thinly sliced mushrooms and fry briefly. Mix with the wine, cream, and tomato puree and simmer vigorously for 5 minutes. Only then season with salt and pepper. Place the fish fillets in a well-buttered dish, season with salt and pepper, cover with the sauce, and sprinkle with breadcrumbs. Drizzle the remaining melted butter over the fish. Bake the fish for 10 minutes at 200°C (400°F) until crusted, then sprinkle with parsley and serve immediately in the dish. Serve with boiled potatoes or rice and a crisp leaf salad.
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