Another Classic of French Cuisine
Score the fish with diagonal cuts on the “milky” side. Cut them in half lengthwise. Season to taste with salt and pepper.
Mix together 2 tablespoons shallots, mushrooms and parsley. Place in heavily buttered 9 ½-by-12-inch baking dish. Place the filets on top of the mixture and sprinkle with 1 tablespoon shallots. If making ahead, cover tightly and place in refrigerator.
Preheat oven to 350°F.
Add wine and enough clam juice or fish stock to barely cover filets.
Bring just to a simmer and cook for 2-3 minutes on the stove. Cover with heavily buttered wax paper that has been cut to fit the pan. Place in lower portion of oven for 8 to 9 minutes. It’s done when a bit springy to the touch and milky colored.
Drain off the juice into a saucepan and cover the pan to keep the fish warm (at the back of the stove). Reduce the juice to about 1 cup by boiling for about 5 to 7 minutes.
In another heavy saucepan, melt 2½ tablespoons butter. Add flour and cook the roux about 2 minutes, stirring periodically, then remove from heat. Add back the fish juices and whisk over low heat until thick. Stir in crème fraîche. Drain off any remaining juices from the fish and add back to sauce.
Pour the sauce over the fish and garnish with parsley, lemon slices and tiny shrimp. Serve with brown/wild rice combination and fresh asparagus if in season.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 40 | ||
Calories from Fat: 16 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.7mg | 1 % | |
Sodium 46mg | 2 % | |
Potassium 12.8mg | 0 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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