Fillets in white wine
Quantity: 6 Person (s)
Preparation time: 30 min
Cooking time: 40 min
Ingredients :
- 12 fillets of sole
- 1 the mold
- 200 g mushrooms Paris
- 1 packet of fish stock
- 10 cl of white wine
- 40 g fat butter
- 10 cl of liquid cream lightened to 3% fat
- 1 c. tablespoons flour
- 1 sprig of parsley
- salt and pepper
Preparation:
- Clean , dry and thin out the parsley.
- Wash the mussels.
- In a casserole , pour mussels, sprinkle with white wine, cover and cook until the shells open . Season . Remove from heat and décoquillez mussels. Strain the juice through a sieve and set aside.
- Wash the mushrooms and slice them . In a skillet , melt 10g of butter and sauté the mushrooms 15 minutes. Season .
- In a casserole , boil a large amount of water with the fish stock. Dip the fillets and poach for 5 minutes. Drain them gently with a slotted spoon and roll them on themselves. Aside.
- In the casserole, melt 30g butter , then add flour and stir vigorously. Pour the cream with the juice of cooking mussels, whisk and let thicken. Add the mussels , mushrooms, fillets and reheat the whole 5 minutes . Season .
- Serve with sauce and parsley for decoration.
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