🫙 From the Spice Rack
Poisson Au Champagne
6 ea Fillets, 8 oz each 1 ea Onion, large, thinly sliced 1 ea Lemon, large, sliced thin 1/8 t Thyme 1/2 ea Bay leaf 4 T Butter 2 t Flour 2 t Butter 2 c Champagne, extra dry or brut...
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Ingredients8 items
Ingredients
- 6ea fillets, 8 oz each
- 1ea onion, large, thinly sliced
- 1ea lemon, large, sliced thin
- 1/8tsp thyme
- 1/2ea bay leaf
- 4tsp butter
- 2tsp flour
- 2cup champagne, extra dry or brut
Directions
- 1
6 ea Fillets, 8 oz each 1 ea Onion, large, thinly sliced 1 ea Lemon, large, sliced thin 1/8 t Thyme 1/2 ea Bay leaf 4 T Butter 2 t Flour 2 t
- 2
Butter generously a baking dish large enough to hold fish
- 3
Arrange fillets, covering with onion and lemon slices, season with salt and pepper, thyme and add bay leaf piece
- 4
Pour in 1-1/2 C Champagne
- 5
Place fish in preheated 400 degree oven, checking after 10 minutes
- 6
Fish cooks very quickly this way and cannot be allowed to brown
- 7
Remove when milky white and flakes to fork
- 8
Discard lemon and onion but drain juice into small sauce pan