- 25 g Butter
- 2 Finely Chopped Shallots (About 50g)
- 2½ tbsp Wheat Flour
- 150 ml Dry White Wine
- 150 ml Whipped Cream
- tsp Coarse Salt
- Freshly Ground Pepper
- 4 Red Tongue Fish Fillet (Approximately 300g)
- 4 tbsp Grated Parmesan Cheese
- 100 g Flutes (Danish Baguettes)
Melt the butter in a thick-bottomed saucepan and sweat the onions.
Sprinkle in the flour and stir well with the onions. Add white wine and cream, gradually, whilst stirring.
Cook the sauce well on alow heat. Season with salt and pepper. Fold the red tongue fish fillets together and place them in 4 flat, ovenproof dishes (about 12 cm in diameter).
Pour the wine sauce over the fish and sprinkle with cheese. Cook the dish in the middle of the oven for 15 minutes at 225 °.