Poisson Au Champagne
Yield
6 servingsPrep
30 minCook
10 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
fish fillets
8 oz each |
*
|
| 1 | each |
onions
large, thinly sliced |
|
| 1 | each |
lemon
large, sliced thin |
|
| ⅛ | teaspoon |
thyme
|
*
|
| ½ | each |
bay leaves
|
*
|
| 4 | tablespoons |
butter
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| 2 | teaspoons |
butter
|
|
| 2 | cups |
champagne
extra dry or brut |
*
|
| 4 | each |
egg yolks
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
fish fillets
8 oz each |
*
|
| 1 | each |
onions
large, thinly sliced |
|
| 1 | each |
lemon
large, sliced thin |
|
| 0.6 | ml |
thyme
|
*
|
| 0.5 | each |
bay leaves
|
*
|
| 6E+1 | ml |
butter
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
butter
|
|
| 473 | ml |
champagne
extra dry or brut |
*
|
| 4 | each |
egg yolks
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Mix together the 2 teaspoon flour and 2 teaspoon butter and reserve.
Generously butter a baking dish large enough to hold fish.
Arrange fillets, covering with onion and lemon slices, season with salt and pepper, thyme and add bay leaf piece.
Pour in 1½ cup Champagne.
Place fish in preheated 400℉ (200℃) degree oven, checking after 10 minutes.
Fish cooks very quickly this way and cannot be allowed to brown.
Remove when milky white and flakes to fork.
Discard lemon and onion but drain juice into small sauce pan.
Keep fish warm.
Concentrate juice over stove, thicken with dabs of flour-butter mix.
Add ½ cup champagne and egg yolks.
Thicken, beating over double boiler or over low fire.
Cool sauce quickly when done.
Spread over fish and serve.
