FILET DE BAR DIEPPOISE



  • 4 sea bass fillets (100 g each)
  • 8 mushrooms
  • 1/2 teaspoon of margarine
  • Salt, a pinch of black pepper
  • 1 teacup of fish broth (or consomme or water)
  • 1 tablespoon of butter
  • 2 teaspoons of flour
  • 1 egg yolk
  • 4 tablespoons of cream

Cut the mushrooms in quarters

Grease the inside of a small saucepan with margarine and put the fish on the fish, mushrooms, salt and pepper and fish broth.

Cover the lid and cook for seven to eight minutes by boiling it slowly and then take the fish out into a casserole or octaten plate with a colander.

Place the mushrooms inside on the fish.

Mix the flour and lard, add it to the fish water, boil it for two to three minutes, mix it with egg yolk and cream, and remove it from the heat.

Pour it over the fish, if not in salamanders, fry for a few minutes in a medium-fast-fired oven until it turns brown and serve.

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