White fish fillets with mushroom sauce
- 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
- 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.
- In another saucepan, heat the cream and milk over low heat.
- In a skillet, melt the remaining butter. Add the shallot and mushrooms. Cook until beginning to brown. Deglaze with the white wine. Reserve.
- Add the milk-cream mixture to the roux. Bring to a boil, then lower the heat and simmer for 10 minutes. Adjust seasoning.
- Top the mushrooms with the mixture. Simmer for 5 minutes.
- Poach the fish fillets and drain.
- Place on plates and top with mushroom sauce.
- Sprinkle with some fresh tarragon.
To give your sauce extra flavour, add a teaspoon of Dijon mustard