9 oz. filleted fish 1 shallot 1 tsp. mustard sauce 3/4 cup sour cream 6 prunes, pitted 4 egg whites Sauce: 7 oz. shallot 1 tbsp. vegetable oil 1 tsp. wheat flour 1 cup dry red wine bay leaf sugar, salt, ground black pepper a dash of thyme 1/2 cup liqueur or black currants jelly ground black pepper, salt to taste | Directions: Shred fish fillet, add finely cut shallot, mustard and sour cream, mix. Dice prunes thinly and add to the mix. Whisk egg whites and fold into the fish mix. Salt, pepper, put in greased forms, cover with foil and bake at 437 °F (225 °С) 20 minutes.
For the sauce, sauté 6 ounces of shallot cut into rings in vegetable oil. Then lift out shallot; add the remaining chopped shallot until transparent. Stir in flour and sauté, poaching, for 5 minutes. Slightly cool, pour wine, add bay leaf, cut thyme, sugar and cook for 10 minutes on high heat.
Mix the sauce, with the liquor, the fried rings of shallot, fill with salt and pepper. Serve in forms, garnishing with sauce and basil. |
