Blanquette of fish

Blanquette of fish

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Fish, vegetables and velvety sauce ... this light and complete dish will delight the taste buds.


  • For 4 people :
  • 4 sole fillets
  • 2 sea bream fillets
  • 4 fillets of red mullet
  • 300 g of gourmet peas
  • 300 g minicourt
  • 300 g of minicarottes
  • 1 C. chopped shallot
  • 1 C. chopped chervil
  • 1.5 liters of fish stock
  • 4 c. thick cream
  • 1 egg yolk
  • salt
  • pepper.


Wash the vegetables. Peel the carrots. Cut the zucchini into pieces. Heat the stock in a large saucepan. When it begins to shiver, add the vegetables and fish and let them poach for 10 minutes over very low heat. The mixture should not boil. Meanwhile, mix in a bowl the cream, egg yolk, shallot and chervil. Salt, pepper. Drain the dish by recovering separately fumet on one side, fish and vegetables on the other. Put them in a serving dish and keep warm. Pour back the stock into the pan, add the cream mixture and beat on high heat until thickened. Top the fish with this sauce and serve.