Family Best Time >> Food

Hedgehogs with Chablis wine and gray shallots


Ingredients:4 people
  • colinots
    4 x 300 g
  • gray shallots
    4
  • Chablis wine
    1 glass
  • butter
    1 walnut
  • chervil branches
  • salt, ground pepper


Preparation:
  • Preparation time:25 minutes
  • Cooking time:25 minutes


Difficulty:[usr 2 ]

Empty and run the colinots under water.

Peel and finely chop the shallots.

In a baking dish, arrange your fish, salt and pepper. Add the chopped shallots and the Chablis.

Put the oven on th. 5/6 (180°C). When it reaches the temperature, put in the oven and cook for 15 minutes.

Using a slotted spoon, remove the fish, arrange them on the serving platter and keep them warm. Filter the cooking juice through a fine strainer and collect it in a saucepan.

Put the pan on the fire and let it reduce, you should get 4 tablespoons of liquid.

Put the fish dish in the oven for a few minutes to warm up.

Whip the butter sauce, season with salt and pepper, dress in a sauce boat, remove the dish from the oven, decorate with sprigs of chervil, serve.

My advice: This recipe may very well be suitable for other fish such as cod or sole-flounder, etc

Joëlle's point of view: simple and inexpensive recipe, it is a good family dish.

Recommended wine: a Chablis, of course!

Hedgehogs with Chablis wine and gray shallots