TILAPIA Paris-Las Vegas Style
FEATURED RECIPE from Le Village Buffet at Paris - Las Vegas
4 Tilapia filets
2 teaspoons Calvados wine
2 shallots, sliced
2 cups heavy cream
1 teaspoon white wine
1 teaspoon frying oil
1 teaspoon butter
Salt and pepper, to taste
Sautée the apples with butter until carmelized and put them aside.
Season the fish on both sides and sautée them in the oil.
In a saucepan, reduce the Calvados wine, the white wine, and the shallots to half and then add the heavy cream.
Reduce the sauce to a creamy consistency.
Add seasoning. Drain the sauce.
To serve: Pour the sauce onto the dish.
Add the fish and top with the apple mixture
Le Village Buffet -- Paris Las Vegas