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.
Prepare the mousse. Fish, cream, protein, brandy, salt, seasonings mix in a blender. At the final stage, pour brandy. I regretted pouring some cream on it. The photo shows that mousse is dry. Mousse should be smooth, uniform, keep the shape in a spoon, have peaks.
On a lightly greased baking sheet spread half of green onions and mushrooms.
Each piece of salt, pepper. Spread fillets ugly part up. Smear half of the mousse.
Close the second half of the fillet.
Sprinkle the remaining onion and mushrooms on top. Pour the liquid from vermouth, broth, lemon juice, pepper. Put in the oven, preheated to 175 degrees, for 10-12 minutes.
While the fish is in the oven, fry in a two-liter pan of butter and flour for sauce for 2 minutes until they will not foam. Set aside the pan.
Drain the juices from the fish in another pan and boil them up to 1 Cup.
Stir the boiled juices in the base souce, enter the cream, bring to a boil and cook, stirring, 2 minutes until the sauce is thick enough to stay on the spoon. If necessary, stir in more cream. Check for salt and pepper.
Pour the fish sauce, sprinkle with cheese and in the oven under the grill at 175 degrees until the cheese is baked.