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Poisson Au Champagne Recipe

Poisson Au Champagne recipe and other wild game recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Poisson Au Champagne recipe  PDF


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, e tra dry or brut
4 ea Egg yolks
1 Salt and amp pepper to taste
Mi together the 2 tsp flour and 2 tsp butter reserve. Butter generously a baking dish large enough to hold fish. Arrange fillets, covering with onion and lemon slices, season with salt and pepper, thyme and add bay leaf piece. Pour in 1 1/2 C Champagne. Place fish in preheated 400 degree oven, checking after 10 minutes. Fish cooks very quickly this way and cannot be allowed to brown. Remove when milky white and flakes to fork. Discard lemon and onion but drain juice into small sauce pan. Keep fish warm. Concentrate juice over stove, thicken with dabs of flour butter mi . Add 1/2 C champagne and egg yolks. Thicken beating over double boiler or over low fire. Cool sauce quickly when done. Spread over fish and serve. Recipe date: 12/11/87

Poisson Au Champagne recipe and other wild game recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
209 people have voted
Last Reviewed on 2019-06-25



Tuesday, Jun 25 2019 Download & Print Poisson Au Champagne recipe  PDF   Wild Game recipes RSS   Thumsb up

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