Vineyards Near Nuits St. Georges, Burgundy, France
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Baked Fish in Red Wine Sauce



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 Wine Cellar of Chateau de Pierreclos, Burgundy, France
Wine Cellar of Chateau de Pierreclos,
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Baked Fish in Red Wine Sauce
Gourmet Archives

1/4 pound mushrooms, quartered
Butter or olive oil
16 pearl onions, blanched (1 minute),
drained, peeled, trimmed
2 1/2 pounds sole fillets
A 750-ml bottle red Burgundy
1 bay leaf
1 cup chicken or fish stock
1 large garlic clove
2 shallots, sliced thin
1/4 teaspoon dried thyme
2 parsley sprigs plus 1/4 cup minced fresh parsley
Beurre maniť *

* Beurre maniť ("kneaded butter") - a paste made of softened butter
and flour (usually in equal parts) that is used to thicken sauces.

In heavy skillet cook mushrooms in oil until golden. Place in bowl.
Brown onions over moderate heat, shaking skillet. Add 1/2 cup water
and cook onions, covered, 10 minutes or until tender and place them
in bowl with mushrooms.
Arrange the fish fillets, folded in half, in one layer in a 13-by-9-inch glass baking dish. Add wine, stock, garlic, shallots, parsley sprigs, thyme, bay
leaf, and salt and pepper to taste. Bake fillets, covered, 20 to 25 minutes
at 350 degrees F. or until they just flake. Transfer fish with a slotted
spatula, letting excess liquid drain off, to platter and keep warm.
Strain cooking liquid through a fine sieve into saucepan. Bring to boil and whisk in beurre maniť (or arrowroot) to bring to the desired consistency. Simmer the sauce, stirring occasionally, 2 minutes. Stir in the mushrooms
and onions and cook 2 more minutes or until heated through. Whisk in 2 tablespoons butter and season with salt and pepper. Spoon sauce over
fish and sprinkle with minced parsley.


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