Fine Fish Stew with Mushrooms – 1st Course

A delicious mushroom dish for any occasion!

Prepare a broth from clear soup, white wine, cleaned shallots, salt, greens and spices together with the fish bones (boil gently for 30 minutes). Pour through a fine sieve, bring to the boil again, cook the fish fillet in it for 15 minutes. Take out, after cooling divide into bite-sized pieces. In the fish stock, cook the cleaned, washed mushrooms, pour through a sieve, reduce the stock to 125 ml.

Make a light roux with the butter and flour, deglaze with the fish stock and season with spices. Stir the whipped cream and egg yolks together and thicken the sauce with it. Divide the fish pieces, mushrooms and shrimps evenly into greased ramekins, pour the sauce over them, mix the cheese with breadcrumbs and sprinkle it over the top, put some butter flakes on top and bake the ramekins in the heated oven at 225 degrees (gas: 4) (while the duck is being carved) for 15 minutes.

This entrée needs a little bit of time:

The suggested wine is a Riesling a. D. Alsace.

Other : Preparation time: about half an hour

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