White fish fillets with mushroom sauce
White fish fillets with mushroom sauce

White fish fillets with mushroom sauce

Preparation 10 minutes
Cooking time 20 minutes
Servings 4


  • 60 ml (4 tbsp) butter
  • 45 ml (3 tbsp) multi-purpose flour
  • 250 ml (1 cup) 35% cooking cream
  • 250 ml (1 cup) milk
  • 225 g (1/2 lb) white mushrooms, minced
  • 1 shallot, coarsely chopped
  • 45 ml (3 tbsp) white wine  
  • Salt and ground black pepper
  • 4 white fish fillets (grouper, pickerel, halibut, tilapia, pangasius), at least 150 g (5 oz) each
  • Fresh tarragon (or your choice of fresh herbs), chopped


  1. In a saucepan, melt 45 ml (3 tbsp) of the butter over low heat. Add the flour gradually and stir over low heat for 5 minutes until it turns into a roux.
  2. In another saucepan, heat the cream and milk over low heat.
  3. In a skillet, melt the remaining butter. Add the shallot and mushrooms. Cook until beginning to brown. Deglaze with the white wine. Reserve.
  4. Add the milk-cream mixture to the roux. Bring to a boil, then lower the heat and simmer for 10 minutes. Adjust seasoning.
  5. Top the mushrooms with the mixture. Simmer for 5 minutes.
  6. Poach the fish fillets and drain.
  7. Place on plates and top with mushroom sauce.
  8. Sprinkle with some fresh tarragon.
  9. Serve.


To give your sauce extra flavour, add a teaspoon of Dijon mustard

Availability in stores