Filets De Poisson Poches Au Vin Blanc Recipe
Ingredients
| Butter | 50 Gram | |
| 2 tablespoons chopped spring onions | ||
| Plaice fillets | 1.25 Kilogram, skinned | |
| 1 small bunch of parsley | ||
| Dry white wine | 450 Milliliter | |
| Plain flour | 2 Tablespoon | |
| Cooked | 125 Gram | |
| Lemon wedges | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt half the butter in a pan, add the spring onions and cook for 2 minutes.
Roll up the fish fillets and arrange in an ovenproof dish.
Sprinkle with the spring onions, and salt and pepper to taste.
Add the parsley and wine.
Cover and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 15 to 20 minutes until tender.
Transfer the fish to a warmed serving dish using a slotted spoon and keep warm; reserve the stock.
Combine the remaining butter and flour to make a beurre manie.
Strain the stock into a pan and bring to the boil.
Gradually stir in the beurre manie to thicken the sauce.
Add the prawns and check the seasoning.
Spoon over the fish and garnish with lemon wedges and whole prawns, if using.
Roll up the fish fillets and arrange in an ovenproof dish.
Sprinkle with the spring onions, and salt and pepper to taste.
Add the parsley and wine.
Cover and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 15 to 20 minutes until tender.
Transfer the fish to a warmed serving dish using a slotted spoon and keep warm; reserve the stock.
Combine the remaining butter and flour to make a beurre manie.
Strain the stock into a pan and bring to the boil.
Gradually stir in the beurre manie to thicken the sauce.
Add the prawns and check the seasoning.
Spoon over the fish and garnish with lemon wedges and whole prawns, if using.
Chef
