Products
1000 grams of white fish
100 ml oil
50 grams flour type 500
200 grams onion
200 grams mushrooms
100 ml liquid cream
20 grams cheese
4. eggs
125 grams butter
1 / 2 tablespoons vinegar
5 ml lemon juice
Preparation
1. Cut the fillets of fish portions, sprinkle them with salt and pepper
2. Immerse them in flour and fry lightly in oil on both sides
3. Fried until golden color gain
4. In the same fat Stew onions (chopped retail) and mushrooms (in subsidiaries)
5. Add 200 ml prepared sauce and roasted broken cream
6. Seasoned with salt, pepper and parsley
7. Break the egg yolks in a court with round bottom, placed in a water bath at low heat
8. Berkeley, add them to water or broth to make mixture in paste table
9. Stand the container in the fire
10. Melted and filtered butter packet and a thin stream of talus
11. Finally the Dutch season sauce with lemon juice, slightly warm vinegar and salt to taste
12. Place fish fillets in a refractory vessel, cover them with mushroom mixture and inundate them with Dutch sauce
13. Sprinkle them with shredded cheese and seal in strongly heated oven
14. Presented by garnish the dish with boiled potatoes and parsley.