Name: Gratin with Mushrooms in Light Sauce Recipe
Total time: 120 min
Yield: 6
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)

Gratin with Mushrooms in Light Sauce Recipe

This is a recipe of a famous cook. She offers to cook this recipe from the fillet of the sea tongue, but after reading the book, I realized that the sea language, from which Julia cooks, and the "sea language" from our markets and shops are different things. So I bought a fish at the market that I liked, namely Norwegian cod. The fish turned out to be just wonderful. No one recognized the trivial cod, everyone thought that elite fish was used. This dish was considered a haute cuisine dish before the invention of the blender.

Course

Birthday Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Valentine's Day Food

Cuisine

Cuba Cuisine

Keyword

For Experienced, Hard

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