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City of Portland
Tilapia Fillets in Boursin Cream Sauce

2 tablespoons butter
4 tilapia fillets
12 cup flour, seasoned with
salt and pepper
1 tablespoon shallot, chopped
14 cup dry white wine
14 cup heavy cream
2 tablespoons boursin cheese
1 tablespoon parsley, chopped


Melt butter in a large saute pan over medium heat. Dredge fillets in the seasoned flour and saute on the first side for 4 minutes, or until browned. Turn and cook for an additional 3 minutes, or until fillets flake easily with a fork, place fillets on a plate and hold in a warm oven. Add shallots and wine to the saute pan and cook for 2 minutes, or until the volume of liquis is reduced by half. Add cream and bring the sauce to a boil and turn off the heat, using a wire whisk stire in Boursin until melted. Place the warm fillets on plates, spoon some sauce over each and garnish with parsley.

Source: www.food.com