St. Peter's Fish Fillets In Bechamel Sauce
Recipe second for 4 people based on Saint Peter fish - cooking method oven.
Preparation:
Preparation: In a saucepan, heat a spoonful of oil and a knob of butter and brown the chopped shallot, celery and carrot. Place the fish fillets in the bowl and when they have browned, wet them with half a glass of white wine. Add salt, add the well-squeezed mushrooms and cook for a quarter of an hour. Incorporate the yolk into the béchamel which must be quite fluid, mix, add the chopped parsley and a pinch of pepper. Pour the sauce over the fish. Leave gratin in a preheated oven at 180 degrees. Accompanying wines: Oltrepò Pavese Pinot Nero (white) DOC, Colli Martani Grechetto DOC, Fiano Di Avellino DOC.
Ingredients:
Ingredients: 4 St. Peter's Fish Fillets - 1 Shallot - 1 Carrot - 1 Stick Celery - 1/2 Glass Dry White Wine - 25 G Dried Mushrooms - 25 Cl Bechamel - 1 Egg Yolk - Parsley - 1 Tablespoon Olive Oil - 1 knob of butter - salt - 1 pinch of pepper
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