PreparationSeason the fish filets and turn in flour. Sautee in hot vegetable fat till golden yellow and keep warm in the oven. Sautee sliced button mushrooms in butter, dust with flour and deglaze with white wine. Bring to a boil. Season with Bouillon Paste, salt, paprika and refine the taste with cream and parsley. Remove the fish from the oven and pour sauce over the filets. Return to the oven for approx. 5 minutes.
ArrangeArrange the filets on a platter and garnish. Serve with steamed potatoes, which are a suitable accompaniment.
Source: Recipe by Berner Berufsfischer, www.schweizerfisch.ch
10 Whitefish filets (approx. 80 g each)
20 g butter
50 g button mushrooms
20 g flour
1 dl white wine
20 g Bouillon paste
1 dl cream