Fish Filets with Grape Sauce
Traditionally served with pasta, but rice or couscous work just as well.
Other languages:
en
·
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Servings:
4
Ingredients
600
150.0
g
Fish (e.g. Trout or Cod)
300
75.0
g
Grapes
150
37.5
ml
Fish stock oder vegetable broth
250
62.5
ml
Cider
200
50.0
ml
Cream
25
6.25
g
Butter
Mise en Place
600
150.0
g Fish (e.g. Trout or Cod)
Debone fish if necessary. Season with salt and pepper.
300
75.0
g Grapes
Wash and halve grapes.
Assembly
150
37.5
ml Fish stock oder vegetable broth
250
62.5
ml Cider
Deboned Fish
In a pan, Bring fish stock and cider to a boil. Take pan of the stove and let the fish simmer in the liquid for 3 minutes. Take out fish and keep warm.
200
50.0
ml Cream
25
6.25
g Butter
Poaching liquid
Halved grapes
Poached fish
Reduce poaching liquid by half. Add cream and bring to a boil again. Season with salt and pepper. Stir in butter and let simmer for 5 minutes. Add grapes and heat through, then add fish and serve immediately.