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Main Ingredients | Pomfret fillets, White wine |
Cuisine | French |
Course | Main Course Seafood |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Fish Veronique
- 700 grams Pomfret fillets
- 1 tablespoon White wine
- 150 grams Green grapes
- 1/2 cup White wine
- 6 Black peppercorns
- to taste Salt
- 1 small Onion sliced
- 2 tablespoons Butter
- 1 1/2 tablespoons Refined flour (maida)
- 1/4 teaspoon White pepper powder
- 1/2 cup Cream
- 1 Egg yolk
- 1 teaspoon Fresh parsley chopped
Method
- Wash and dry fish fillets on an absorbent kitchen towel. Preheat oven to 350º F. Add lemon juice to green grapes and keep covered. Fold the fillets and place in a buttered ovenproof dish. Add one cup of water, white wine, black peppercorns, salt and onion. Cover with a buttered paper and poach in the preheated oven at 325º - 350º F for ten to fifteen minutes
- Strain the fish and reserve the liquid. Melt butter in a saucepan, add refined flour and take off the heat. Stir. Add the strained liquid from the poached fish. Stir to mix well and cook again till it comes to a boil. Add salt and white pepper powder and take off the heat. Mix cream and egg yolk together and add to the sauce.
- Cook again till the sauce thickens without boiling. Add grapes and mix. Keep the poached fish on a serving dish, pour the sauce over and garnish with parsley. Serve immediately.
Nutrition Info
Calories | 1273 |
Carbohydrates | 60.7 |
Protein | 124.2 |
Fat | 59.2 |
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