All of finesse…
Preparation time: 15 minutes
Cooking time: 10 minutes
Difficulty: Medium
Capacity: 4 people
Ingredients :
- 800 g of lake fish fillets: trout, perch, fera, pike, monkfish, carp, etc.
- 100g sliced bacon
- 6 cloves of garlic
- 5 dl of dry Vaudois white wine
- 1 sprig of thyme
- 1 sprig of tarragon
- 3 tbsp lemon juice
- 85g butter
- 1.5 tbsp flour
- salt, pepper
- stale bread
Recipe :
- Cut the fish into sections. To book.
- In a casserole dish, heat 1 tbsp of butter, brown the bacon cut into 1 cm strips, let it brown.
- Add the fish, the whole peeled garlic cloves, the herbs and add the white wine.
- After 10 minutes of cooking, add the Beurre Manié (mix butter and flour evenly) and cook for another 10 minutes over low heat.
- Remove the herbs and garlic cloves.
- Salt, pepper and add the lemon juice.
- If necessary, thicken the sauce with starch and a little 25% cream.
- Cut the stale bread into cubes and roast with a drizzle of oil. Salt lightly.
- Serve the fish in soup plates, sprinkle with croutons and decorate with sprigs of thyme.
