8 slices of walnuts Pescal
salt and black pepper
2 tablespoons of lemon juice
Filling
1 cup of white wine Mont-Chatel
4 tablespoons of butter in pieces
1 cup of pigeon meat crumbs
2 tablespoons of milk
3 tablespoons of heavy cream
2 eggs
1 tablespoon of finely chopped onion
well-seasoned sauce
salt, black pepper
15 pitted black olives
8 slices of walnuts Pescal
salt and black pepper
2 tablespoons of lemon juice
Filling
1 cup of white wine Mont-Chatel
4 tablespoons of butter in pieces
1 cup of pigeon meat crumbs
2 tablespoons of milk
3 tablespoons of heavy cream
2 eggs
1 tablespoon of finely chopped onion
well-seasoned sauce
salt, black pepper
15 pitted black olives
Season the walnut slices with salt, black pepper, and lemon juice
Let it sit for about 30 minutes
Prepare the filling by mixing all the ingredients together until uniform
Roll up the walnuts, leaving a hole in the center
Secure with toothpicks
Place the filling in the middle
Grease a shallow baking dish and place the rolled-up fish fillets in it
Brush with white wine Mont-Chatel and 1/2 cup of water
Add small pieces of butter on top of each one
Bake in a hot oven for 35 minutes
Transfer to a plate and keep warm
Strain the cooking liquid
Prepare the sauce and simmer the cooked fish liquid until reduced to 1 cup
Mix heavy cream with flour, add it to the boiling sauce while stirring constantly until thickened
Remove from heat, pour over the rolled-up fish fillets, and sprinkle with pigeon meat crumbs
Serve immediately.
