WHITEFISH FILLET

PREPARATION TIME

UP TO 20 MINUTES

SERVINGS

INGREDIENTS Qty.


  • Whitefish fillet, skin removed (around 80 to 100 g) 2 Stk
  • Shallots-onions, finely chopped 5 g
  • Cubed vegetables (brunoise) 12.5 g
  • White wine 25 g
  • Fish stock 25 g
  • Cream 25 g
  • Butter, soft 7.5 g
  • Fresh herbs, coarsely chopped (chives, parsley, thyme, marjoram) 2.5 g
  • Salt
  • Ground pepper

PREPARATION

Melt the butter in the pre-heated barbecue pan, gently sauté the shallots and vegetables. Deglaze with the white wine and fish stock. Boil the liquid down by half. Add the fillet of fish and cook for a few minutes. Add the cream and continue to simmer for 2 to 4 minutes. Season with salt and pepper.

LID

Open

PRE HEATING

5 minutes at a medium setting with the lid closed


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