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Floating fish in herb white wine sauce

Category:	Fish
Difficulty/Costs:	normal / high
Number of people:	10
Ingredients:	1250 ml of cream 1.5 l white wine 10 onions 2.5 kg fish fillets 100g butter 10 TL Herbs de Provence 5 Vol. Parsley 5 tsp cornstarch seasoning Pepper salt

Preparation:

Season the fish fillets with salt and pepper, then put them on top of each other and let rest for a while. In the meantime, chop the parsley and peeled onions finely.

Heat some butter in a sufficiently big pan, then fry the onions until the golden but not brown. Remove the pan from the oven and put the fillets into the pan. Sprinkle with the herb mixture and add as much wine, so that the entire fillets are covered. Put on the lid and cook for 5 minutes below the boiling point.

Now take the fillets carefully out of the pan and keep warm/ Now boil the wine until half the liquid has evaporated, then add the cream and once again bring to the boil. Use cornstarch to bind it.

Season with salt and pepper. Add the parsley and bring it to the boil again. Before serving pour the wine sauce over the fillets. This dish goes very well with rice or boiled potatoes.