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!
