Fish on cinnamon
Last Updated on
ingredients
600 g fish fillets a little salt a little white ground pepper a little lemon juice 2 pcs onion 1 pcs whole cinnamon 3 tbsp wine vinegar 4 tbsp olive oil a little butter
White sauce:
1 cup hen broth 25 g butter 20 g flour 1 pk egg yolk 4 tbsp cream a little salt a little sugar
progress
1.
Rinse the fillets with cold water and pat dry. Cut it into equal slices.
2.
Salt and pepper the fish and brush with lemon juice. Leave to rest for 30 minutes.
3.
Peel and chop the onion. Put the onions, cinnamon broken into two pieces, vinegar and oil in a saucepan. Bring the liquid to the boil and let it simmer over low heat for about 2 minutes. Remove the cinnamon pieces and add the fillets.
4.
Cook the fish over a low heat for 18-20 minutes. Remove the meat and place it in a shallow greased baking dish. Strain the fish stock down to 1/4 of its original volume.
5.
Melt the butter in a saucepan, add the flour and beat with a whisk until smooth and pale. Add the strained stock and let it cook, stirring constantly, for 3 minutes. Remove the sauce from the stove.
6.
Whisk the egg yolk with the cream, add it to the sauce and season with salt and sugar. Pour the sauce evenly over the fish portions. Place the tin in the middle of an oven preheated to 210 degrees and bake for 15-20 minutes until pink. Make sure the top is not brown. Rice covered with butter is good as a side dish.
