St. peter's fish fillets in sauce bechamel
Instructions
In a saucepan heat a tablespoon of olive oil and a knob of butter and shallots, saucepan, celery and chopped carrot.
Arrange in pan fish fillets and when they got wet your hair color with half a glass of white wine.
Add salt, add the mushrooms properly wrung and cook for a quarter of an hour.
Stir the egg yolk to white sauce to be rather smooth, stir, add the chopped parsley and a pinch of pepper.
Pour the sauce over the fish.
Let au gratin in a preheated oven at 180 degrees.
Accompanying wines: Oltrepò Pavese Pinot Noir (white) DOC Colli Martani Grechetto DOC Fiano Di Avellino DOC.
Ingredients and dosing for 4 persons
- 4 saint peter fish fillets
- 1 shallot
- 1 carrot
- 1 costa of celery
- 1/2 cup of dry white wine
- 25 g of dried mushrooms
- 25 cl of bechamel
- 1 egg yolk
- Parsley
- 1 tablespoon of olive oil
- 1 walnut butter
- Salt
- 1 pinch of pepper