Lemon fillets with shrimps and mushrooms

Name: lemon fillets with shrimps and mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 2 shallots; 150 g mushrooms; 750 g Mussels; 1 dl dry cider or dry white wine; 1 el butter; White pepper; 1 pot fish fond 380 ml; 12 sole fillets approx. 800 g; 1 cup creme fraiche 125 ml; 1 egg split (protein is not used); 75 g (Dutch shrimps

A tasty French recipe. The main course contains the following ingredients: fish, shallots, mushrooms, mussels, dry cider or dry white wine, butter, white pepper, fish stock (380 ml), sole fillets (about 800 g), crème fraîche (125 ml), egg ( split (protein is not used)) and (Dutch) shrimp.

Ingredients

Kitchen Stuff

cocktail sticks
paper towel

Directions

Chop and finely chop the shallots.
Clean mushrooms with kitchen paper.
Mushrooms cut into slices.
Clean up mussels under running water; broken specimens and mussels that do not close after tap on the counter, discard.
In a large pan, bring mussels with cider to the boil.
Mussels cooked over high heat in about 5 minutes until cooked.
Throw away close mussels.
Mussel cooking water seven.
Mussels on 4 pieces after taking out shells.
Melt butter in a saucepan.
Grate scallions for about 1 minute.
Mushrooms gently roast for approx.
2 minutes.
Season with salt and pepper.
In the saucepan, reduce the amount of mussel cooking water and 125 ml of fish stock to approx.
1 dl.
Roll up rolls of sole and stick with cocktail sticks.
Place in a pan of fish stock to the boil.
Pour the flour in the fondue in approx.
4 minutes.
Meanwhile, bring crème fraîche with boiled water to the boil.
Whip out the egg yolk and gradually add about 4 tbsp of hot crème fraîche.
Remove the tongue with a skimmer from the pan, let it drain and spread over four (pre-heated) plates.
Sprinkle with salt and pepper.
Remove cocktail sticks.
Spread the egg yolk mixture slowly with crème fraîche and beat well.
Stir in the sauce until it is just below the boil.
Create mussels, shrimps and mushrooms.
Season with salt and pepper.
Give sauce over sole fillets.
Garnish with mussels in shell.
Serve immediately.
Delicious with duchesse (fried potato rosettes) and carrots with snow peas..