Baked Fillets with Cream Recipe
Ingredients
| Fish fillets | 2 Pound | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Flour | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 cup light cream, Paprika to taste, Curls lemon rind | ||
Directions
Cut fillets into uniform pieces suitable for serving.
Arrange in greased baking dish.
Melt butter or margarine in saucepan, and saute onion gently until tender but not browned.
Add flour, salt and pepper; blend.
Then stir in cream slowly.
Simmer sauce until smooth; pour over fish.
Sprinkle top with paprika.
Bake iii 450 °F. oven 15â€â€20 minutes or until fish is cooked.
Garnish with curls of lemon rind.
Note: Fillets and steaks and solid chunks may also be simmered or baked odorlessly in parchment or heavy aluminum foil, in which case seasonings are wrapped with fish.
Sprinkle fish with salt and place on sheet of dampened parchment or greased foil.
Estimate thickness of fish.
Add a little chopped onion, parsley and celery.
Wrap securely, preferably in pouch fashion and tie with string to make watertight.
Place parcel in rapidly boiling water, and cover.
Time cooking period after water returns to boiling point.
Allow 10 minutes per inch thickness for fresh fish; double the amount for unthawed frozen fish.
The parcels are ready to serve and there is no pan to clean.
Arrange in greased baking dish.
Melt butter or margarine in saucepan, and saute onion gently until tender but not browned.
Add flour, salt and pepper; blend.
Then stir in cream slowly.
Simmer sauce until smooth; pour over fish.
Sprinkle top with paprika.
Bake iii 450 °F. oven 15â€â€20 minutes or until fish is cooked.
Garnish with curls of lemon rind.
Note: Fillets and steaks and solid chunks may also be simmered or baked odorlessly in parchment or heavy aluminum foil, in which case seasonings are wrapped with fish.
Sprinkle fish with salt and place on sheet of dampened parchment or greased foil.
Estimate thickness of fish.
Add a little chopped onion, parsley and celery.
Wrap securely, preferably in pouch fashion and tie with string to make watertight.
Place parcel in rapidly boiling water, and cover.
Time cooking period after water returns to boiling point.
Allow 10 minutes per inch thickness for fresh fish; double the amount for unthawed frozen fish.
The parcels are ready to serve and there is no pan to clean.
Chef
