Baked Fillets of Lingcod (Fish Bakes à la Bonne Femme)

Name: Baked Fillets of Lingcod
Yield: 3
Ingredients: 6 fillets of lingcod or lingcod; 3 tablespoons of wheat flour; 2 tablespoons of vinegar; black pepper seeds; lemon juice; salt; 1/2 cup of white wine; 8 mushrooms; 8 tablespoons of butter; 2 egg yolks; 1/2 cup of heavy cream; 1/4 cup of water; bay leaf

1
6 fillets of lingcod or lingcod
2
3 tablespoons of wheat flour
3
2 tablespoons of vinegar
4
black pepper seeds
5
lemon juice
6
salt
7
1/2 cup of white wine
8
8 mushrooms
9
8 tablespoons of butter
10
2 egg yolks
11
1/2 cup of heavy cream
12
1/4 cup of water
13
bay leaf

Ingredients

1
6 fillets of lingcod or lingcod
2
3 tablespoons of wheat flour
3
2 tablespoons of vinegar
4
black pepper seeds
5
lemon juice
6
salt
7
1/2 cup of white wine
8
8 mushrooms
9
8 tablespoons of butter
10
2 egg yolks
11
1/2 cup of heavy cream
12
1/4 cup of water
13
bay leaf

Directions

1
Rinse the fillets in lemon juice and water, then pat dry with a cloth
2
Arrange the fillets on a baking sheet or casserole
3
Drizzle wine and water over the fish
4
Season with salt, black pepper, and bay leaf
5
Cover with aluminum foil and bake in a medium oven for 15 minutes
6
Remove the fillets and arrange them on a warmed platter
7
Pour the following sauce over the fish: Melt 2 tablespoons of butter in a pan
8
Remove from heat, add flour and seasonings, and mix until smooth
9
Add 3/4 cup of liquid where the fish was cooked, then thicken over medium heat
10
Finish with heavy cream, serving 3-4 servings.