White fish baked in chanterelle sauce

Category: Fish dishes
White fish baked in chanterelle sauce

Ingredients

fillet of white fish: cod, pollock, haddock (I have pollock) 1 kg
chanterelle mushrooms (any forest mushrooms can be used) 500 g
thyme fresh 2 - 3 branches
flour 2 tbsp. l.
butter 2 tbsp. l.
salt pepper taste
fat cream from 20 to 33% 500 ml

Cooking method

  • Try such an original combination of fish with chanterelles in a creamy sauce. It is prepared so easily and quickly - as a result, a new taste sensation.
  • You can use any white fish and any forest mushrooms, even frozen ones. They must first be defrosted.
  • White fish baked in chanterelle sauce Fry well-washed chanterelles over low heat, without oil, shaking constantly so that they do not stick to the bottom.
  • White fish baked in chanterelle sauce Drain the resulting juice and set aside, add butter and continue to fry for 5 minutes.
  • White fish baked in chanterelle sauce Add flour and, stirring with mushrooms, lightly fry.
  • White fish baked in chanterelle sauce Add mushroom juice and cream, heat until the liquid thickens.
  • White fish baked in chanterelle sauce Add salt and pepper.
  • White fish baked in chanterelle sauce
  • On a sheet of parchment paper, measuring 30 x 40 (cm), lay the pieces of fish.
  • White fish baked in chanterelle sauce Add the sauce with the faces on top of the fish.
  • White fish baked in chanterelle sauce Raise the ends of the baking paper up, connect and twist 3-4 times.
  • White fish baked in chanterelle sauce Once again, tuck the ends of the paper inward and put them in a baking dish.
  • We heat the oven in convection mode up to 150 * С.
  • White fish baked in chanterelle sauce We bake the fish for 10-12 minutes, depending on the thickness of the fish.
  • Remove from oven, sprinkle with thyme leaves
  • White fish baked in chanterelle sauce
  • We serve to the table. Bon Appetit!
  • White fish baked in chanterelle sauce
  • The dish is bright and can be festive! Fish with creamy chanterelles got a new taste, and thyme added its own charm.

The dish is designed for

6 servings

Time for preparing:

40 minutes

Cooking program:

oven

Fotina
Marina, a wonderful recipe! My husband has DR today, you won't get ready during the working week, and this is both tasty and cute.)
Florichka
Delicious! And the freezer is full of chanterelles.
MariS
Quote: Fotina
My husband has DR today, you won't get ready during the working week, and this is both tasty and cute.)
Fotina, Svetlana, congratulations on the birthday boy! I hope we will be able to cook the fish - it takes a little time.

Quote: Florichka
the freezer is full of chanterelles.
Irina, then you have to cook!

Svetlana, Irina, thank you for visiting the fish!
Umka
MariS, Marina, you forgot to indicate the amount and% of the cream in the ingredients.
MariS
Umka19, LudmilaThanks for your interest in the recipe. I did not forget to indicate the%: it is usually considered that classic heavy cream is from 20 to 33%. We don't need them for beating. But I forgot the number for sure, thanks. And so that no one else has any questions, I will add%.
Fotina
Quote: MariS
Fotina, Svetlana, congratulations on the birthday boy! I hope we will be able to cook the fish - it takes a little time.
Thank you so much! Yesterday I forgot to buy chanterelles, ran around. But I cooked it with champignons that were in the refrigerator.)) Very tasty, but I really want chanterelles! On Saturday we will be congratulated (we were so bunched up like that), I will definitely repeat, already exactly according to the recipe.
MariS
Quote: Fotina
very tasty, but I really want chanterelles!

Svetlana, I am very glad that I liked it with the mushrooms. Chanterelles - not everyone likes them ...
Quote: Fotina
On Saturday we will be congratulated (we were so bunched up like that), I will definitely repeat, already exactly according to the recipe.

That's lovely! Our family also has 8 holidays from December 21 to January 14!

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