Directions:
- Clean button mushrooms and slice. Mince the shallot. Braise both in butter for approximately 5 minutes. Deglaze with white wine, cook and reduce liquid slightly.
- Butter a gratin dish. Mix half of the mushrooms with herbs and distribute on the bottom of the dish.
- Add salt and pepper to the filets and place on top the mushrooms. Cover with the remaining mushrooms and bake in the 350°F oven for approximately 20 minutes.
- Stir egg yolk into the cream. Remove the juice that formed while baking the fish and add it to the egg-cream mixture. Season with pepper and salt and pour over the fish filets. Sprinkle cheese over the dish and add a few flakes of butter.
- Bake another 10 minutes at 350°F heat. Don’t let a brown crust form, if necessary cover with aluminum foil.
- Serve with freshly peeled boiled potatoes, grainy rice or fine noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 914.45 Kcal (3829 kJ) | ||
| Calories from fat | 481.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.48g | 82% | |
|---|---|---|---|
| Cholesterol | 112.85mg | 38% | |
| Sodium | 1205.73mg | 50% | |
| Potassium | 2074.54mg | 44% | |
| Total Carbs | 41.19g | 14% | |
| Sugars | 11.38g | 46% | |
| Dietary Fiber | 17.46g | 70% | |
| Protein | 63.66g | 127% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 7.1mg | 39% | |
| Calcium | 380.2mg | 38% | |
| Amount Per 100 g | |||
| Calories | 176.82 Kcal (740 kJ) | ||
| Calories from fat | 93.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.34g | 82% | |
|---|---|---|---|
| Cholesterol | 21.82mg | 38% | |
| Sodium | 233.15mg | 50% | |
| Potassium | 401.15mg | 44% | |
| Total Carbs | 7.96g | 14% | |
| Sugars | 2.2g | 46% | |
| Dietary Fiber | 3.38g | 70% | |
| Protein | 12.31g | 127% | |
| Vitamin C | 1.8mg | 16% | |
| Iron | 1.4mg | 39% | |
| Calcium | 73.5mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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