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Add a photoServings: 4
Ingredients
- 1 kg fish fillets
- 1 x onions, medium
- 1 Tbsp. butter
- 1/2 c. white wine
- 1 Tbsp. vermouth, dry
- 1 c. cream
- 1 c. grapes, green
- Â Â salt, pepper
- 1/10 tsp cayenne pepper
- 1 tsp fresh herbs (minced)
- 2 x egg yolks
- 1 sht puff pastry
- 1/2 tsp poppy seeds
Directions
- Cut pastry into 4 fish shapes about 100cm long. Brush with some egg yolk, sprinkle with poppy seeds and bake till golden brown and crisp. Set aside. (These can be made in advance) Keep remaining egg yolk for sauce.
- Skin fish fillets and remove any bones.
- Finely dice onions.
- Butter base of a shallow casserole dish, sprinkle with onions, lay fish on top, skin side down, fold thin end of fillet back under if they are long. Moisten with wine and vermouth, season, cover and cook in a preheated oven 180C/360F for about 15 min till just cooked. Carefully lift out fillets with a spatula and keep hot.
- Pour cooking juices from fish into a pan, add in cream and reduce by 1/2 till sauce begins to thicken. Add in grapes and herbs and remove pan from heat. Quickly stir in egg yolk to thicken, don't boil sace again or possibly egg will curdle.
- Arrange fish on serving plate, spoon over sauce, garnish with puff pastry. Serve with buttered baby potatoes and julienne of vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 4 servings | |
| Calories 460 | |
| Calories from Fat 192 | 42% |
| Total Fat 21.69g | 27% |
| Saturated Fat 10.89g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 265mg | 11% |
| Potassium 1060mg | 30% |
| Total Carbs 12.0g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 6.99g | 5% |
| Protein 47.31g | 76% |
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