Fish with Champignon Gravy

Ingredients

• 3 tablespoonfuls of heated butter
• 3 tablespoonfuls of flour
• the cream
• champignon juice
• bouillon
• lemon juice
• salt
• pepper
• chopped champignons
• 1 tbsp. of capers
• 2 tbsps. of Parmesan cheese

Method

1. 1

   Cut the fish into large pieces.

2. 2

   Butter a baking dish and place the fish in it.

3. 3

   Add heated butter stirred with flour, cream, champignon juice, and bouillon.

4. 4

   Cook the gravy until smooth, then add lemon juice, salt, pepper, chopped champignons, and capers.

5. 5

   Add boiled tongue, taste for seasoning, pour gravy over fish, sprinkle with Parmesan cheese, and bake until golden.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 66. The excerpt below is the record exactly as published.

Salt, pepper 1 tbsp. of capers % pt. of bouillon 3 tbsps. of butter 2 tbsps. of Parmesan cheese 2 tbsps. of flour Preparation: The fish is cut into large pieces. A baking dish is buttered and the pieces of fish placed in. Add 3 table- spoonfuls of heated butter, stirred with 3 tablespoonfuls of flour, the cream, champignon juice and bouillon. The latter may be omitted. Cook the gravy until it is smooth and add the lemon juice, salt, pepper, chopped champignons

Cook this with the app: pantry check, scaling, and the assistant.