Filets de Poisson Gratinés, à la Parisienne - HungryForever Food Blog
The velouté is then combined with cream and egg yolks to produce a delicious, velvety sauce called a parisienne. Serve with this a chilled white Burgundy, or an
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hungryforever.net.
Cooking tools:
- Saucepan
- Wooden spatula
- Wooden spoon
- Whisk
- Mixing bowl
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 2 in ½ lbs. sole or flounder filets poachedwhite wine
- A 2-quart (heavy-bottomed, enameled or stainless steel saucepan)
- 3 Tb butter
- 4 Tb flour
- A wooden spatula or spoon
- The boiling fish-poaching liquid
- cup ¾milk
- A wire whip
- 2 egg yolks
- cup ½whipping cream
- A 2-quart mixing bowl
- A wooden spoon
- More cream as needed
- Salt and white pepper
- Lemon juice
- 2 Tb grated Swiss cheese (to help brown top of sauce)
- 1 Tb butter cut into bits
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