Description
This Julia child recipe. She offers to make this recipe of fillet of sea language, but after reading the book, I realized that the sole of which shall be prepared by Julie and "sole" with our markets and shops - two different things. So I bought some fish that I liked on the market, namely Norwegian cod. The fish turned out just wonderful. Trivial cod no one recognized, everyone thought that the elite used fish. The dish was believed until the invention of the blender with a dish of high cuisine.
Ingredients
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Fish
900 g
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Black pepper
0.1 tsp
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Green onions
2 Tbsp
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Vermouth
0.66 cup
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Broth
0.333 cup
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Lemon
1 piece
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Egg white
1 piece
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Cream
0.333 cup
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Mushrooms
250 g
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Butter
1.5 Tbsp
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Flour
2 Tbsp
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Cheese
3 Tbsp
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Brandy
1 Tbsp
Cooking
Prepare the mousse. Fish, cream, protein, brandy, salt, seasoning mix in a blender. At the final stage is to pour brandy. I regretted afterwards that I had poured a little cream. The photo shows that the mousse dry. The mousse should be smooth, uniform, keep the shape in a spoon to have peaks.
On a lightly oiled baking sheet spread half of the green onions and mushrooms.
Each piece salt, pepper. Spread fillets ugly part up. Smear half of the mousse.
Close the other half fillet.
Sprinkle the top with remaining onions and mushrooms. Pour the liquid from the vermouth, broth, lemon juice, pepper. Put in oven preheated to 175 degrees for 10-12 minutes.
While the fish is in the oven, will peregrym in a two-liter saucepan the butter and flour for sauce Roux for 2 minutes until foaming. The pan set aside.
Drain the fish juices in the pan and reduce them to 1 Cup.
Stir in the reduced juices in the basis Ru, please enter the cream, bring to the boil and cook, stirring, 2 minutes until the sauce will not be thick enough to stay on the spoon. If necessary stir in more cream. Check for salt and pepper.
Pour the fish sauce Roux, sprinkle with cheese and into the oven under the grill at 175 degrees, until the cheese baking.
Here is our gratin!!!
Bon appetit!!!
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