Ingredients
6 each fillets, 8 oz each
1 each onion, large, thinly sliced
1 each lemon, large, sliced thin
1/8 tsp thyme
1/2 each bay leaf
4 tbsp butter
2 tsp flour
2 tsp butter
2 cup champagne, extra dry or brut
4 each egg yolks
1 salt & pepper to taste
Directions
Mix together the 2 tsp flour and 2 tsp butter; reserve. Butter
generously a baking dish large enough to hold fish. Arrange fillets,
covering with onion and lemon slices, season with salt and pepper,
thyme and add bay leaf piece. Pour in 1-1/2 C Champagne. Place fish
in preheated 400 degree oven, checking after 10 minutes. Fish cooks
very quickly this way and cannot be allowed to brown. Remove when
milky white and flakes to fork. Discard lemon and onion but drain
juice into small sauce pan. Keep fish warm. Concentrate juice over
stove, thicken with dabs of flour-butter mix. Add 1/2 C champagne and
egg yolks. Thicken beating over double boiler or over low fire. Cool
sauce quickly when done. Spread over fish and serve. Recipe date:
12/11/87
Servings: 1 servings
Poisson Au Champagne Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Pork
The History of Recipes
Written recipes as a concept can be traced way back into history, in fact as far into history as ancient Egypt, and possibly even further than that. However, mostly, these early records were just very basic pictorial recipes for meal preparation.
As we move into The time of the roman empire 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, entrees and desserts, a very modern way of dining. Additionally, he tells us how the ancient cooks made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as bay, mint and parsley. For the decades that followed, the powerful families of the West competed to serve up the best banquets, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing popular recipes of the day. By the time we get to the 1900s, recipe books are highly popular due to more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Poisson Au Champagne recipe.
