This is recipe famous cook. She offers to make this recipe from the fillet of the sea language, but after reading the book, I realized that the sea language, from which Julia prepares and "sea language" from our markets and shops - things are different. So I bought a fish that I liked in the market, namely Norwegian cod. The fish turned out just wonderful. No one recognized the trivial cod, everyone thought that the elite fish was used. The dish was considered to be a dish of Haute cuisine before the invention of the blender.
Cook Time | 120 minutes |
Servings |
Ingredients
- 900 gram Fish Fillet without skin and bones + 1 Cup pureed in mousse
- 0,1 teaspoon Black pepper (to taste freshly ground
- 2 tablespoons Green Onion Finely chopped
- 2/3 glass Vermouth (any) Dry or dry white French wine
- 1/3 glass Broth fish or chicken
- 1 piece Lemon (Fresh juice
- 1 piece Egg white in mousse
- 1/3 glass Cream Bold in mousse + 1/2 Cup to the sauce
- 250 gram Mushrooms Fresh, sliced
- 1,5 tablespoon Butter in sauce
- 2 tablespoons Flour wheat / Flour in sauce
- 3 tablespoons Cheese hard grated
- 1 tablespoon Brandy in mousse
Ingredients
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Instructions
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