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
120minutes
Servings
6
Cook Time
120minutes
Ingredients
Instructions
  1. 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.
  2. Place half of the green onions and mushrooms on a lightly oiled baking sheet.
  3. Season each piece with salt and pepper. Lay out the fillet with the ugly part up. Spread half of the mousse.
  4. Cover with the second half of the fillet.
  5. 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.
  6. 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.
  7. Drain the fish juice into another saucepan and boil it to 1 cup.
  8. 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.
  9. Pour over the fish sauce, sprinkle with cheese and bake in the oven under the grill at 175 degrees until the cheese is baked.
  10. Here is our gratin!!!
  11. Enjoy your meal!!!
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