BARBUE A L'OSEILLE-2

 


Line the bottom of a buttered gratin dish with 2 finely chopped shallots. 

Place over a 1.5 kg (3,3 lbs) brill, cleaned and seasoned. 

Drizzle with 1 dl of dry white wine and bake in the oven hot 35 min.

 Pour the cooking juices into a saucepan and leave to reduce considerably, add

150 g (0,33 lbs) heavy cream. Give a broth then join 100 g (0,22 lbs) of cleaned sorrel and chiseled. 

Let heat for 2 minutes.

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