Whiting fillets in foil
By Marco_23
Details
servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
Wash and pat dry the whiting fillets, squeeze the lemon and drizzle the fillets with a few drops of lemon juice.
Step 2
Cut off the stem of the mushrooms, wash them quickly, dry them and slice them into thin strips.
Step 3
Peel and finely chop the shallots, wash the parsley; pat dry and chop.
Step 4
Heat half the butter in a saucepan, sauté the mushrooms in the hot butter, cover and lightly fry on low heat without browning them.
Step 5
Put the shallots in a small saucepan with 3 tablespoons of white wine, season with salt and pepper, heat over low heat and leave to reduce (evaporate) the wine completely.
Step 6
When the mushrooms are cooked, break the egg, separating the yolk from the white, the white will be used later on.
Step 7
Mix the egg yolk with the cream and season with salt, pepper and paprika and pour the cream over the mushrooms, stirring gently, carefully avoiding not to let it boil. Add the shallot and chopped parsley, and mix.
Step 8
Butter the foil; season the whiting fillets with salt and pepper.
Step 9
Heat the oven (medium heat). Place the whiting fillets on the aluminum foil, add the mushroom mix on each fillet, roll up the fillets and wrap in the foil.
Step 10
Close the foil well, folding the two ends together and cook for 20 minutes in a moderate oven. Serve on each plate still in the foil.
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