Victoria Bass À La Sabine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- 1 clove garlic
- 200 g mushrooms, fresh
- 200 ml vegetable stock or fish stock
- 200 ml wine, white, dry
- 0.5 ½ bunch spring onion (s)
- basil
- 2 tablespoon crème fraîche
- 200 g cherry tomato (s)
- 4 slices fish fillet (s), (Victoria perch fillet)
- fat
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and garlic clove and sauté in a little fat until translucent. Add the cleaned and finely sliced mushrooms and let simmer for a few minutes. Top up with the vegetable stock and white wine and let it simmer a little.
- Finely slice the spring onion and basil leaves and add to the sauce. Also add the creme fraiche and season with salt and pepper to taste. Possibly thicken a little.
- Finally quarter the tomatoes and add them to the sauce.
- Place the fish in a baking dish and pour the sauce over it. Put the whole thing in the oven for 30 minutes at 200 degrees.
- We like rice best with it.
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