Fish Fillets with Vermouth

Name: Fish Fillets with Vermouth
Ingredients: 1 1/2 cup of dry vermouth; 3 tablespoons of chopped green onion; 2 tablespoons of chopped parsley; 8 medium fish fillets; salt and pepper to taste; 310g of butter cut into small pieces; 8 eggs; 2 tablespoons of heavy cream

1
1 1/2 cup of dry vermouth
2
3 tablespoons of chopped green onion
3
2 tablespoons of chopped parsley
4
8 medium fish fillets
5
salt and pepper to taste
6
310g of butter cut into small pieces
7
8 eggs
8
2 tablespoons of heavy cream

Ingredients

1
1 1/2 cup of dry vermouth
2
3 tablespoons of chopped green onion
3
2 tablespoons of chopped parsley
4
8 medium fish fillets
5
salt and pepper to taste
6
310g of butter cut into small pieces
7
8 eggs
8
2 tablespoons of heavy cream

Directions

1
In a pan, combine the vermouth, green onion, and parsley
2
Let it simmer
3
Reduce heat and cook slowly for 10 minutes
4
Add the fish fillets and cook slowly until they are cooked through but not falling apart
5
There should be enough vermouth to cover the fish
6
If necessary, add more
7
Remove the fillets from the pan and place them in a shallow refrigerator-proof dish
8
Season with salt and pepper and keep warm
9
Simmer the liquid until it reduces to 1/2 cup
10
Mix the liquid, butter, and eggs
11
Beat the sauce in a water bath until it thickens
12
Add the heavy cream and pour the sauce over the fillets
13
Place in a hot oven for a few minutes
14
Serve immediately.