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.
Servings 6
Cook Time 120 minutes
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
Instructions
- Prepare the mousse. Mix fish, cream, protein, brandy, salt, seasonings in a blender. At the final stage, pour in the cognac. I regretted pouring some cream on it. The photo shows that the mousse is dry. Mousse should be smooth, homogeneous, keep the shape with a spoon, have peaks.
- Place half of the green onions and mushrooms on a lightly oiled baking sheet.
- Season each piece with salt and pepper. Lay out the fillet with the ugly part up. Spread half of the mousse.
- Cover with the second half of the fillet.
- Sprinkle the remaining onion and mushrooms on top. Pour in the vermouth liquid, broth, lemon juice, pepper. Put in the oven, preheated to 175 degrees, for 10-12 minutes.
- While the fish is in the oven, fry the butter and flour for the sauce in a two-liter frying pan for 2 minutes until foam appears on them. Set the pan aside.
- Drain the fish juice into another saucepan and boil it to 1 cup.
- Mix the boiled juices with the base for the sauce, add cream, bring to a boil and cook, stirring, for 2 minutes, until the sauce becomes thick enough to hold the spoon. If necessary, add more cream. Check for salt and pepper.
- Pour over the fish sauce, sprinkle with cheese and bake in the oven under the grill at 175 degrees until the cheese is baked.
- Here is our gratin!!!
- Enjoy your meal!!!