1. Wash and slice mushrooms.
2. Heat oil, sauté prepared mushrooms and set aside.
3. Boil the ingredients given under "poaching" and allow simmering.
4. Add cleaned fillets of fish and cook for 10 minutes.
5. Remove cooked fish and strain stock.
6. Arrange poached fish fillets and cooked mushroom in a dish and keep aside.
7. Heat butter in a thick-bottomed pan, add flour and cook to a sandy texture.
Remove from fire.
8. Stir in 300 ml of fish stock. Correct seasoning with pepper and salt.
9. Return to fire and cook to a coating consistency. Remove and mix in some grated cheese.
10. Pour over the arranged fish and mushroom to cover completely.
11. Sprinkle remaining cheese and breadcrumbs over the dish.
12. Dot with butter and glaze under salamander or in the oven for a few minutes.
Note
Fresh cream (25 ml) may be added to enrich the sauce.
R. SINGARAVELAVAN
(The writer is HOD, Catering Science and Hotel Management, S N R Sons College, Coimbatore. E-mail comments to cbemetro@thehindu.co.in)
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