Pour over the fish and serve garnished with watercress. Then bring to boiling point, stirring all the time, add the remaining mushroom mixture, season with salt, pepper and a squeeze of lemon juice and stir in the cream. Now add the cooking liquid to the butter and flour mixture, beating all the time to get a smooth sauce, and also blend in the milk. Lightly spray with oil and season with salt and freshly. When the fish is ready, transfer it to a warmed serving dish, using a draining spoon cover and keep warm. Combine breadcrumbs, parmesan, chives and spread in a medium bowl. Meanwhile, melt the remaining butter in a saucepan, blend in the flour and cook for 2 minutes, stirring continuously. Pour in the wine or cider, place a piece of buttered silicone paper (parchment) directly on top of the fish and bake in the oven for 20 minutes. Roll up the fillets from the head to the tail end and place closely together in a baking dish. Next cut the fish fillets in half lengthways and spread an equal quantity of the mushroom mixture on the skinned side of each piece. Bake for 10-15 minutes, or until the fish flakes easily. Take the piece of fish and season it with salt and pepper. Arrange fish in dish and add oil, wine, garlic, parsley, lemon juice, and salt and pepper. Preheat the oven to around 400F (200C) and grease the base of a large piece of foil with butter. Remove from the heat, season with salt, pepper and nutmeg, then transfer all but 2 tablespoons of the mixture to a basin and mix with the parsley. Spray a baking dish with non-stick cooking spray. Ingredients cup all-purpose flour teaspoon salt teaspoon freshly ground pepper 1 pound catfish, tilapia, haddock or other white-fish fillets (see &. First of all melt half the butter and all the oil together in a pan and fry the onion gently until soft and golden.Īdd the mushrooms and cook until all the juices have evaporated and the remaining mixture is a dryish, spreadable paste – this will probably take about 20 minutes.
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