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La Belle Cuisine - More Fish Recipes
Fine Cuisine with Art Infusion "To cook is to
create. And to create well... Baked Fish in Red Wine Sauce
"A good cook is like a sorceress who dispenses
happiness." |
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Recipe of the Day Categories:
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Baked Fish in Red Wine Sauce Gourmet 1/4 pound mushrooms, quartered 16 pearl onions, blanched (1 minute), drained, peeled, trimmed 2 1/2 pounds sole fillets A 750-ml bottle red Burgundy 1 bay leaf 1 cup chicken or fish stock 1 large garlic clove 2 shallots, sliced thin 1/4 teaspoon dried thyme 2 parsley sprigs plus 1/4 cup minced fresh parsley Beurre manié * * Beurre manié ("kneaded
butter") - a paste made of softened butter Brown onions over moderate heat, shaking skillet. Add 1/2 cup water and cook onions, covered, 10 minutes or until tender and place them in bowl with mushrooms. Arrange the fish fillets, folded in half, in one layer in a 13-by-9-inch glass baking dish. Add wine, stock, garlic, shallots, parsley sprigs, thyme, bay leaf, and salt and pepper to taste. Bake fillets, covered, 20 to 25 minutes at 350 degrees F. or until they just flake. Transfer fish with a slotted spatula, letting excess liquid drain off, to platter and keep warm. Strain cooking liquid through a fine sieve into saucepan. Bring to boil and whisk in beurre manié (or arrowroot) to bring to the desired consistency. Simmer the sauce, stirring occasionally, 2 minutes. Stir in the mushrooms and onions and cook 2 more minutes or until heated through. Whisk in 2 tablespoons butter and season with salt and pepper. Spoon sauce over fish and sprinkle with minced parsley.
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