Fried redfish fillets

Name: Fried redfish fillets
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 collar spring onions (approx. 200 g); 1 (approx. 80 g) medium sized tomato; 200 g Mushrooms; 2 Redfish fillets (approx. 150 g each); 2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON clarified butter; 100 ml White wine; 1 package Fine composition for crème de mushrooms"; 100 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 collar spring onions (approx. 200 g)
1 (approx. 80 g) medium sized tomato
200 g Mushrooms
2 Redfish fillets (approx. 150 g each)
2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON clarified butter
100 ml White wine
1 package Fine composition for crème de mushrooms"
100 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Clean, wash and cut the spring onions into small pieces. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash, clean and slice the mushrooms. Wash fish, dab dry and cut into 3 pieces. Turn in flour and season with salt and pepper. Heat clarified butter in a frying pan and fry the redfish fillets for about 3 minutes while turning.
2
Remove and keep warm. Fry the mushrooms and spring onions in the frying fat and deglaze with white wine. Bring to the boil and stir in the composition for crème de mushrooms. Add cream and season to taste with salt and pepper. Bring to the boil again, stir in diced tomatoes and warm the fish in the sauce. Arrange redfish fillets and sauce on plates and garnish with parsley as desired