Fillet Of Steelhead Bonne Femme
Head, tail, backbone of fish 4 tb Butter 6 Peppercorns 1 c Hollandaise sauce ** 2 Shallots, sliced 1 1/2 tb Flour 1 c Water 4 tb Milk 1/3 c White wine Salt and pepper 2 lb Fillets ...
Ingredients
- 6peppercorns
- 1cup hollandaise sauce **
- 2shallots, sliced
- 11/2 tb flour
- 1cup water
- 4tbsp milk
- 1/3cup white wine
- 1/4tsp thyme,
Directions
- 1
Head, tail, backbone of fish 4 tb Butter 6 Peppercorns 1 c Hollandaise sauce ** 2 Shallots, sliced 1 1/2 tb Flour 1 c Water 4 tb Milk 1/3 c
- 2
The fillets from small salmon, walleye, lake trout, and channel cat are all superb prepared in this fashion
- 3
If the two sauces seem too time-consuming just note that this dish is excellent if only the wine sauce is used
- 4
Put the fish head, etc. peppercorns, and shallots into the water and wine, bring to a boil, then simmer gently for 30 minutes
- 5
Strain and set aside
- 6
Arrange the fillets in a shallow glass or earthenware fireproof dish that has been liberally buttered
- 7
Add the bouquet garni
- 8
Pour in the reserved fish stock and poach in a 325 degree oven for 20 minutes