Fish In Vermouth Sauce Recipe
Ingredients
| 15 ml / 1 tbsp oil | ||
| Shallot | 1 , chopped | |
| 1 good cup / 75 g / 3 oz mushrooms, wiped and sliced | ||
| 30 ml / 2 tbsp dry vermouth | ||
| Single cream | 2/3 Cup (16 tbs) | |
| Salt | To Taste | |
| Cayenne pepper | 1 | |
| 4 fillets white fish | ||
| Butter | 1 Teaspoon (Leveled) | |
Directions
First make the sauce. Put the oil in a dish and cook for 30 seconds. Add the shallot and cook for 2 minutes. Add the mushrooms and vermouth, cover with vented cling film (plastic wrap) and cook for 3 minutes, stirring once.
Stir in the cream and season to taste with salt and cayenne pepper. Set aside.
Put the fish fillets in a dish and dot with butter. Cover with vented cling film (plastic wrap) and cook for 3—4 minutes, until done, rearranging once.
Heat the sauce through for 1 minute
Lay the fish fillets on heated plates, pour over the sauce.
Stir in the cream and season to taste with salt and cayenne pepper. Set aside.
Put the fish fillets in a dish and dot with butter. Cover with vented cling film (plastic wrap) and cook for 3—4 minutes, until done, rearranging once.
Heat the sauce through for 1 minute
Lay the fish fillets on heated plates, pour over the sauce.
Chef
