Try the Baked Fish Fillets with Mushroom Stuffing

By | March 28, 2011

Many of us like to enjoy the flavor of fresh seafood. Are you bored of having dishes made of fish alone? Then try the baked fish fillets with mushroom stuffing. You can really get a new and unique flavor of the seafood. Then why late? Read on the process of its preparation.

Ingredients

  • 4 large fish fillets
  • 225g of finely chopped and dark-grilled mushrooms
  • 25g butter
  • 1 tablespoon oil
  • Fresh and grated nutmeg
  • 1 finely chopped onion
  • 1 level tablespoon finely chopped parsley
  • 2 level tablespoons of plain flour
  • 150 ml of dry white wine
  • 150 ml milk
  • 1 tablespoon double cream
  • lemon juice
  • Salt and freshly milled black pepper to taste

Starting with the process, you need to first melt the oil and half of the butter together in a pan. Then gently fry the onions until soft and golden. Then the mushrooms are added and allowed to cook until all the juices are evaporated. The remaining mixture should be a dryish and spreadable paste. Then remove it from the heat and add salt, nutmeg, and pepper. Then transfer all but two tablespoons of the mixture to a basin and mix with parsley.

Now cut the fish fillets in half lengthwise. Place the equal quantity of the mushroom mixture on the skinned side of each piece. Then the fillets have to be rolled from head to tail end. Place them in a baking dish and pour wine or cedar. Then a piece of buttered silicone paper is attached on the top of the fish and baked in the oven for 20 minutes.

In the mean time, melt the remaining butter in a pan. Blend in the flour and cook for 2 minutes with continuous stirring. Once the fish is ready, it is kept in a serving dish. Add the cooking liquid to the butter and flour mixture stirring or beating all the time in order to get a smooth sauce. You can also blend in the milk. Bring it to the boiling point and add the mushroom mixture. Add salt, pepper, lemon juice, and stir in the cream. Pour it over the fish and serve after garnishing.

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