Sea bream fillets with mushrooms and cream Ingredients: 2 - onions - 30 g of - butter - 1 bunch of - parsley - 100 g of - crème fraîche, pepper, salt - 800 g of - sea bream - 200 g of - button mushrooms - 10 cl of - dry white wine.
Utensils： 1 knife knives- 1 Mixer 1 Set 3 frying pans best frying pans- 1 saucepan pots and pans- 1 Gratin dish oven dishes- 1 salad bowl 1 Oven ovens- 1 brush -
Cooking:
25 min
Phase 1
Have the sea bream prepared by your fishmonger: scale it and gut it.
Phase 2
Peel and chop the onion then clean and slice 2/3 of the mushrooms. Reserve them.
Phase 3
In a buttered pan, melt the onions, then add the mushrooms and brown them over high heat in the butter.
Phase 4
Pour the onion/mushroom mixture into a gratin dish.
Phase 5
Preheat your oven to 180°C (thermostat 6).
Phase 6
Sear the sea bream fillets in the pan and lightly brown them on each side.
Phase 7
Then place them in the gratin dish, sprinkle them with chopped parsley then cover them with the rest of the mushrooms. Moisten the fillets with the white wine and cook for 12 minutes in a hot oven.
Phase 8
Meanwhile, heat the cream in a small saucepan with salt and pepper.
Phase 9
Take out the fillets, coat them with hot cream, thenPlace back in the oven for an additional 10 minutes of cooking.
Utensils： 1 knife knives- 1 Mixer 1 Set 3 frying pans best frying pans- 1 saucepan pots and pans- 1 Gratin dish oven dishes- 1 salad bowl 1 Oven ovens- 1 brush -
Cooking:
25 min
Phase 1
Have the sea bream prepared by your fishmonger: scale it and gut it.
Phase 2
Peel and chop the onion then clean and slice 2/3 of the mushrooms. Reserve them.
Phase 3
In a buttered pan, melt the onions, then add the mushrooms and brown them over high heat in the butter.
Phase 4
Pour the onion/mushroom mixture into a gratin dish.
Phase 5
Preheat your oven to 180°C (thermostat 6).
Phase 6
Sear the sea bream fillets in the pan and lightly brown them on each side.
Phase 7
Then place them in the gratin dish, sprinkle them with chopped parsley then cover them with the rest of the mushrooms. Moisten the fillets with the white wine and cook for 12 minutes in a hot oven.
Phase 8
Meanwhile, heat the cream in a small saucepan with salt and pepper.
Phase 9
Take out the fillets, coat them with hot cream, thenPlace back in the oven for an additional 10 minutes of cooking.