Recipe of French origin that was adapted to the Venezuelan cuisine for its easy access to the ingredients and the abundance of fish in the north-eastern region of the country. The fish in Venezuela, generally is usually prepared simply, fried, roasted, grilled or boiled but in turn, has different variants like fish fillet in red wine that continues to be a delicacy by the merger of this nutritious protein, framed with red wine flavor.
Ingredients
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8 Snapper fillets |
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1 Onion cut in half |
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3 tablespoons Butter |
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250 gr of Mushrooms threaded |
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1 cup Red Wine |
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1 branch Parsley |
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1 branch Cilantro |
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1 branch Celery |
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1 tablespoon Wheat Flour |
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1 cup Milk Cream |
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4 Fish heads |
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1 cup Water |
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Pepper |
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Salt |
Utensils
| Large pot |
| Strainer |
| Cauldron |
| Ovenproof dish |
| Frying pan |
| Wooden pallet |
Preparation
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In a large saucepan place the fish heads, onions, parsley sprigs, coriander and celery, red wine, a pinch of salt and pepper and cover with 1 cup water.
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Cook over medium heat until boiling for 15 minutes.
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Remove from heat, strain and reserve the liquid prepared.
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In a large pot pour the broth previously prepared and place the fish fillets.
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Cook over low heat until boiling.
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Place the fillets in an ovenproof dish in a double boiler over low heat to keep warm.
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In a frying pan, melt the butter, add 1 tablespoon flour and move with the help of a wooden paddle to integrate.
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Pour the broth product of cooking the steaks and move constantly until thickened.
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Add the mushrooms to the broth and thick.
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Set the sauce with salt and pepper if necessary.
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Serve the steaks on individual plates with the sauce and bathe.
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Serve with mashed potatoes or baked potatoes.
