Summary

Ingredients

• 600 g fish fillet (s) (lemon sole fillets, Limandes)
• 2 tablespoon lemon juice
• 2 shallot (s)
• 60 g butter
• 200 g mushrooms, small
• 100 ml wine, white, dry
• 0.5 ½ cup cream
• 1 tablespoon tomato paste
• salt
• Pepper, whiter from the mill
• 4 tablespoon breadcrumbs
• 1 tablespoon parsley, chopped

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Instructions

1. Rinse the lemon sole fillets, pat dry and drizzle with lemon juice. Peel the shallots, dice them finely and fry them in half the butter until translucent. Add the cleaned, leafy cut mushrooms and fry briefly. Mix with the wine, cream and tomato puree and cook the sauce vigorously for 5 minutes. Only then season with salt and pepper.
2. Place the fish fillets in a well-buttered dish, season with salt and pepper, cover with the sauce and sprinkle with breadcrumbs. Drizzle with the remaining melted butter. Let the fish crust over at 200 degrees for 10 minutes and serve immediately in the dish, sprinkled with the parsley.
3. This goes well with boiled potatoes or rice and a crispy leaf salad.