1 kg SELECTED VARIETIES
Preheat the oven to 450°F (230°C).
Season the fish fillets with salt and pepper. In a frying pan, heat the olive oil and quickly sear the fillets on both sides. In an oven-proof dish, place the fish fillets and cook in the oven for 4 minutes.
Chardonnay mousse (sauce)
Sweat the shallots and mushrooms with the bay leaf and thyme in the butter, but do not allow to brown.
Pour in the Chardonnay wine, bring to a boil and reduce to 90 mL (6 Tbsp.). Add the fish fumet or broth, bring to a boil and reduce to 250 mL (1 cup).
Add the cream, bring to a boil and heat for 3-4 minutes; strain the liquid. Season.
Soak the saffron threads in the white wine. In a frying pan, heat the olive oil. Add the shallot and garlic and cook for 1 minute. Add the Arborio rice, rosemary and thyme.
Pour in half the chicken broth and stir continuously over medium heat until the liquid is completely absorbed.
Pour in the remaining broth and continue cooking until the rice is al dente. Add the saffron threads and let sit for 1 minute. In this sequence, add the cream, chives, parmesan, salt and pepper.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.