Whole fish fillet with white wine sauce

Ingredients for Whole fish fillet with white wine sauce

Instructions for Whole fish fillet with white wine sauce

To prepare the Whole fish fillet with white wine sauce recipe, please follow these instructions:

The fish is dripped with lemon and draws for 10 minutes. The fish is cut into 3 - 4 pieces. Bacon cut into the tern and fry on the forehead, add margarine to the fish fillets and fry for a couple of minutes. On each side at low heat - they must not take color. The white wine is poured over and the fish is steamed 6-7 min. The fillets are picked up, sprinkled with salt and served on a dish or plate. The fish soup is poured into a saucepan. Maizeamel is piped with water and whipped into the fish soup, which is heated. The sauce is picked up and the egg yolks are whipped with cream, pour the mixture into the sauce, season with salt, 1/3 of the parsley chopped and come into the sauce. The sauce is poured over fish fillets and decorated with parsley and lemon boats.

Boiled potatoes are served and possibly. Cooked green asparagus.