Fillets of Bluefish Gen Patton
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
bluefish
|
* |
| 1 | pint |
wine
|
*
|
| 1 | cup |
shallots
chopped |
*
|
| ½ | cup |
parsley leaves
chopped |
|
| ½ | pint |
heavy whipping cream
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 1 | x |
salt and white pepper
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
bluefish
|
* |
| 473 | ml |
wine
|
*
|
| 237 | ml |
shallots
chopped |
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 237 | ml |
heavy whipping cream
|
*
|
| 15 | ml |
lemon juice
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 1 | x |
salt and white pepper
|
* |
Directions
Place fillets in a buttered baking dish , sprinkle with shallots and parsley.
Pour on the wine, dust with salt and pepper and bring to a boil.
Cover the dish with oiled, waxed paper (or foil) and place in preheated 350℉ (180℃). oven.
Cook for 15 minutes. Now drain the juice from the baking dish into a saucepan, add the cream, the lemon juice, the beaten egg yolks and continue to stir this over the flame until it has reduced to thick consistency.
Pour this over the fillets, which you have kept hot in a baking dish, and serve very hot.
