Gourmet Fillet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (e.g. pangasius, about 700g)
- 400 g mushrooms
- 2 small shallot (s)
- 4 tomato (s)
- n.B Cheese (Gouda), grated
- salt
- pepper
- Herbs, dried (e.g. herbs Provence)
- vegetable broth, instant
- 0.5 ½ lemon (s), the juice from it
- 6 tablespoon butter
- 150 ml white wine
- 200 ml cream
Print Recipe
Pin Recipe Instructions
- Wash the fish fillets, pat dry and drizzle with lemon juice. Then salt and pepper.
- Clean the mushrooms and cut into small slices. Peel and finely chop shallots. Peel and core the tomatoes and cut into small cubes. Grate cheese (amount according to taste).
- Fry shallots and mushrooms in approx. 2 tablespoon butter and season with salt and pepper. Heat about 4 tablespoons of butter in a large pan or two small ones. Put in the fish fillets and fry briefly on one side. Turn and distribute the mushrooms evenly over the four fillets. Put the tomato cubes evenly on the fish. Lightly season with salt and pepper, sprinkle with herbs. Pour on the white wine and cream. Let simmer, then season again with salt, pepper and, if you like, a little vegetable stock. Now place the grated cheese on the vegetables. With the lid closed, simmer until the fish is done and the cheese has melted. Serve hot.
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