贝西鳕_Bercy whiting

贝西鳕日常食谱是一个很好的例子巴黎共进晚餐。

材料（两人份）

准备时间 – 10分钟
烹饪时间 – 15分钟

鳕鱼2，每次约三百五十〇克比重（或4个很小的每175克鱼）
5汤匙新鲜的香菜，切碎
75克葱，切碎
125克（1 / 2杯）黄油
盐和新鲜胡椒
150毫升（2 / 3杯），干白葡萄酒
125克（小规模的蘑菇）鲜香菇
月桂叶1

方法

鳕鱼洗净，清洁。

烤箱预热至180◦ç（350◦女）。

精细骰子香菜和去皮青葱。将2 / 3的香菜和青葱的黄油量的一半，加入盐和胡椒，并作出酱。然后，用的东西混合鱼。

奶油烤箱安全菜，放置在顶部鳕鱼，加入盐，胡椒和一点点黄油。

香菇煸炒后在2-3分钟剩下的黄油，然后将它们添加到与葡萄酒和海湾叶鳕鱼。

预热烤箱烤15分钟，鱼180◦ç（350◦F）的烤炙所有的时间。即可食用。

Bercy whiting recipe is a good example of everyday Parisian dinner.

Ingredients (serves 2)

Preparation time – 10 min
Cooking time – 15min

2 whiting fish, each weighting about 350 g (or 4 small fishes of 175 g each)
5 tablespoon of fresh parsley, chopped
75g shallots, chopped
125 g (1/2 cup) butter
salt and freshly ground pepper
150 ml (2/3 cup) dry white wine
125 g fresh mushrooms (small sized mushrooms)
1 bay leaf

Method

Rinse and clean the whiting.

Preheat the oven to 180◦C (350 ◦F).

Finely dice the parsley and the peeled shallots. Mix 2/3 volume of the parsley and shallots with half of butter, add salt and pepper and make a puree. Then stuff the fish with the mixture.

Butter the oven-safe dish, place the whiting on the top, add salt, pepper and a little bit butter.

Saute the mushrooms in the remaining butter for 2-3 minutes, then add them to the whiting with the wine and bay-leaf.

Bake the fish in preheated oven to 180◦C (350 ◦F) for 15 minutes  basting all the time. Serve immediately.