Foil fish (filets de poisson en papillotes)

1 serving


2 tbsp. spoons of butter melt in a saucepan and fry onions, mushrooms and parsley in it for 5 minutes. Evaporate the liquid remaining in the pan. Add the flour and 1 tsp salt. In a thin trickle, stirring, pour milk. Interfere until the milk boils. Reduce the heat and cook everything over a low heat until thickened (about 5 minutes). Grate the fish fillet with the remaining salt and pepper. Melt the remaining butter in a pan and fry the fillet in it on both sides. Cut out 6 pieces of aluminum foil measuring 25x30cm. Put a layer of mushrooms on each piece of foil, then a piece of fish and again a layer of mushrooms. Bend the corners of the foil to the middle in the form of an envelope and connect them to each other. Put on a baking sheet and put in a previously well-heated (up to 200 ° C) oven for 10 minutes. Put the envelopes on the plates, separate the corners and twist them outside, opening the middle. In this form, serve to the table.