Poisson Au Champagne Recipe - Cooking Index
Poisson Au Champagne Recipe - Cooking Index
| 6 | -- 8 oz each | |
| 1 | Onion - large, thinly sliced | |
| 1 | Lemon - large, sliced thin | |
| 1/8 teaspoon | 0.6ml | Thyme |
| 1/2 | Bay leaf | |
| 4 tablespoons | 60ml | Butter |
| 2 teaspoons | 10ml | Flour |
| 2 teaspoons | 10ml | Butter |
| 2 cups | 474ml | Champagne - extra dry or brut |
| 4 | Egg yolks | |
| Salt and pepper to taste |
Mix together the 2 tsp flour and 2 tsp butter; reserve. Butter generously a baking dish large enough to hold fish.
Arrange fillets, covering with onion and lemon slices, season with salt and pepper, thyme and add bay leaf piece.
Pour in 1-1/2 cup Champagne.
Place fish in preheated 400F oven, checking after 10 minutes. Fish cooks very quickly this way and cannot be allowed to brown.
Remove when milky white and flakes to fork. Discard lemon and onion but drain juice into small sauce pan. Keep fish warm. Concentrate juice over stove, thicken with dabs of flour-butter mix.
Add 1/2 cup champagne and egg yolks. Thicken beating over double boiler or over low fire.
Cool sauce quickly when done. Spread over fish and serve.
Source:
Net
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