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RECIPE:
Fish
Fillets in White Wine Sauce
CATEGORY:
Fish
COUNTRY: France
SERVES: 4
INGREDIENT: 4
fresh skinless deboned
fish fillets, 40gr butter, 2 dl dry White Wine, 1
dl fresh cream, 2 tbsp flour, salt and pepper to taste.
DIRECTION:
Salt and pepper the 4 fish fillets and then add flour on each side of
the fillets, fry the fish fillets in a non stick pan in hot butter for a
minute on each side, take the fish out of the pan and place them on a
paper towel to dry, pour the white wine in the pan until its reduced by aprox. one third, then add the cream and let it come to a boil again,
add salt and pepper to taste and spoon the sauce over the fish fillets
or serve separately.
NOTES: Serve
with boiled potatoes and a dry white wine.
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