Also delicious with trout…
Preparation: 25 minutes
Cooking time: 20 minutes
Difficulty: Medium
Quantity: 4 people
Ingredients :
- 4 féras (approx. 250g; see “Suggestion”), ready to cook
- 0.75 tsp salt
- freshly ground pepper
- 4 sprigs of tarragon
- 4 sprigs of parsley
- 2 dl of white wine (e.g. Neuchâtel white)
Sauce :
- filtered cooking juice (approx. 2 dl)
- 1 dl of store-bought fish stock or vegetable stock
- 1.8 dl of cream
- 0.5 tbsp butter, soft
- 0.5 tbsp flour
- 1 tbsp tarragon leaves, finely chopped
- 1 tbsp parsley, finely chopped
- salt, to taste
- pepper, to taste
- 0.5 tbsp butter
- 1 jar of pearl onions (approx. 150g), soaked for approx. 10 min in cold water, drained
Recipe :
- Rinse the féras, pat dry with absorbent paper, salt and pepper inside and out. Slip a sprig of tarragon and parsley into each, place in the greased mold.
- Moisten with the wine, cover the mold with aluminum foil.
- Reduce cooking juices and fish stock to approx. 1 dl.
- Add the cream, bring to the boil, reduce the heat.
- Mix the butter and flour well with a fork.
- Add to the liquid, stirring with a whisk, let the sauce cook gently over a low heat for approx. 3 minutes.
- Incorporate the herbs, adjust the seasoning.
- Heat the butter in a small saucepan.
- Add the onions, simmer for approx. 3 minutes.
- Arrange the fish with the sauce and the small onions on warm plates.
Additional information:
- Mold: for a large refractory mold, greased
- Cooking time: approx. 20 min in the middle of the oven preheated to 200°C. Remove, filter the cooking juices into a small saucepan. Keep the fish waiting warm in the turned off oven, slide the plates into it.
- Suggestion: replace the féras with trout; Same cooking time.
- Accompaniment: steamed potatoes.
