"Braised" Fish Fillets Recipe
Ingredients
| Fish fillets | 1 pound | |
| Butter | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Onion | 1 Medium, thinly sliced | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Egg yolks | 2 , beaten | |
| Sour cream | 1/2 Cup (16 tbs) | |
| 2 tablespoons fresh dill, chopped, or 1 1/2 teaspoons dried dill weed | ||
Directions
Place a double layer of fish fillets in a large, buttered square of heavy duty aluminum foil, sprinkle each layer with salt and dot with remaining butter.
Add the bay leaf and sliced onion.
Pour the wine over.
Seal tightly.
Carefully remove the fillets to a hot platter with a large spatula.
Beat 2 tablespoons of the hot pan juices into the egg yolks; beat in the remaining pan juices.
Add the sour cream and dill.
Pour the sauce over the fish or serve on the side.
Garnish dish with sprigs of fresh parsley and lemon wedges.
Add the bay leaf and sliced onion.
Pour the wine over.
Seal tightly.
Carefully remove the fillets to a hot platter with a large spatula.
Beat 2 tablespoons of the hot pan juices into the egg yolks; beat in the remaining pan juices.
Add the sour cream and dill.
Pour the sauce over the fish or serve on the side.
Garnish dish with sprigs of fresh parsley and lemon wedges.
Chef
