Bercy French fish sauce with white wine. Is based on the fluid received from the poaching of the fish.
|Cooking time 60 minutes||Number of servings 6|
Prepare your ingredients.
Fry finely chopped mushrooms in butter over high heat, occasionally shaking the pan and not letting them fry until Golden brown.
Place fish in greased with butter a baking dish, pour the broth and wine, sprinkle in the mushrooms. Fish stew in the oven at a minimum temperature of 100 degrees (about 14 minutes) until tender.
After 15 minutes take out the fish from the oven and drain off liquid into a saucepan, and ovarium on strong fire to 200 ml. of liquid (fish juice).
Then add in the juice of our mix flour and butter, quickly stir and pour 100 ml of cream.
Bring to a boil and pour the remaining cream, salt, pepper, add lemon juice, stir and remove from heat.
Received sauce fill the fish, sprinkle with cheese, put bits of butter, and bake it in the oven on grill for 2-3 minutes (the distance from the grill to the shape of at least 15 cm!), either in the oven heated to 240-260 degrees, to cheese and butter have melted and the fish is warmed.
Take out from the oven and allow to stand for a few minutes.