How to Make Speedy Flétan sauce champignons et Porto

Hello everybody, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Any-night-of-the-week Flétan sauce champignons et Porto. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Flétan sauce champignons et Porto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Flétan sauce champignons et Porto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Flétan sauce champignons et Porto is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Flétan sauce champignons et Porto estimated approx 40mn.

To begin with this particular recipe, we have to first prepare a few components. You can have Flétan sauce champignons et Porto using 14 ingredients and 7 steps. Here is how you can achieve that.

Je me suis inspirée d’une recette de « Mordu » le blog cuisine de Radio Canada. Je l’ai légèrement modifiée car je n’avais pas tout. J’ai remplacé le Vermouth par du Porto et comme une de mes filles m’a offert des champignons sauvages je vais en profiter pour les utiliser. De mon côté j’ai toujours des morilles dans le placard. Pour le flétan, il vient toujours de la Poissonnerie Verseau 11 qui se situe à trois Pistoles, dans le Bas Saint Laurent. Franchement on s’est régalé avec cette recette. J’ai corsé un peu le goût des champignons avec des assaisonnements forestier. L’un vient de France, en Lozère l’autre encore du Bas Saint Laurent, du jardin des Pèlerins près de Rimouski, ce lieu magnifique où réside ma fille. Retrouvez toutes mes recettes sur ma page Facebook : Pascale cuisine une recette par jour et Instagram : pascalecuisine Bon appétit

Ingredients and spices that need to be Get to make Flétan sauce champignons et Porto:

1. 1 gros pavé de flétan de 600 gr environ
2. 1 caissette de champignons de Paris
3. 4 cuillers à soupe de champignons sauvages deshydratés
4. 1 grosse morille ou 4 petites
5. 2 échalotes
6. 1/2 citron jaune
7. 1 verre à Porto de Porto
8. 150 ml crème à cuire à 35%
9. 1 cuiller à soupe farine
10. 1 noix de beurre
11. 1 cuiller à soupe beurre clarifié
12. 2 cuillers à soupe de ciboulette
13. 4 pincées fleur de sel
14. Sel classique

Instructions to make to make Flétan sauce champignons et Porto

1. Je commence par réhydrater les champignons pendant 30mn dans un bol d’eau chaude
2. J’émince l’échalote et les champignons de Paris. Je les mets dans la poêle avec la noix de beurre et je les fais cuire tout doucement. J’ajoute le jus du demi-citron. (Je le garde pour le zeste) et je sale
3. J’ajoute les autres champignons, égouttés et coupés. Puis j’ajoute le Porto. Je laisse cuire doucement 6 mn. Je garde au chaud.
4. Je coupe le poisson en 4 parts. Je prépare une assiette avec la farine. Je passe un côté du poisson dans la farine. Je fais chauffer le beurre clarifié dans une poêle et je lorsque le beurre est chaud je pose le poisson dedans. Je laisse blondir environ 2 à 3 mn
5. Je retourne le poisson, je saupoudre de fleur de sel et je laisse cuire couvert environ 8 à 10mn.
6. J’ajoute la crème dans la sauce et je laisse cuire un peu. Je brasse et rectifie l’assaisonnement.
7. Je sers dans des assiettes creuses. Les champignons en dessous le poisson dessus. Je râpe le zeste du citron et j’ajoute la ciboulette.

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