Baked Fish In White Wine Recipe
Ingredients
| Any firm white fish- 3 to 3 1/2 pounds | ||
| Medium onion- 1/2, sliced | ||
| Shallots | 3 | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Lemon juice | 1 Tablespoon | |
| Nutmeg and cloves- a good pinch | ||
| Dry white wine | ||
| Brandy | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Soft butter | 2 Tablespoon | |
| Dash cayenne | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Preheat the oven to 425° F
2. Dry fish with paper towels
MAKING
3. Butter a large baking dish and arrange fish in it, separate onions into rings and scatter over fish
4. Combine shallots, mushrooms, lemon juice, salt, pepper, nutmeg and cloves and sprinkle over fish and onions
5. Cover the fish with wine and bake at 425° F 10 minutes per inch of thickness
6. Remove from oven with a baster, remove all cooking liquid to a small saucepan
7. Reduce liquid over high heat to 1-1/4 cups, warm brandy in a ladle and light it carefully and pour flaming brandy into reduced liquid
8. Set aside
9. Cream together flour and butter, add to liquid and stir mixture constantly over medium heat
10. When thick, add cayenne and pour over fish
SERVING
11. Garnish with parsley and lemons
12. Can be served with a sauce of your choice
1. Preheat the oven to 425° F
2. Dry fish with paper towels
MAKING
3. Butter a large baking dish and arrange fish in it, separate onions into rings and scatter over fish
4. Combine shallots, mushrooms, lemon juice, salt, pepper, nutmeg and cloves and sprinkle over fish and onions
5. Cover the fish with wine and bake at 425° F 10 minutes per inch of thickness
6. Remove from oven with a baster, remove all cooking liquid to a small saucepan
7. Reduce liquid over high heat to 1-1/4 cups, warm brandy in a ladle and light it carefully and pour flaming brandy into reduced liquid
8. Set aside
9. Cream together flour and butter, add to liquid and stir mixture constantly over medium heat
10. When thick, add cayenne and pour over fish
SERVING
11. Garnish with parsley and lemons
12. Can be served with a sauce of your choice
Chef
