This is a recipe I have been meaning to try for a while but due to the fact I never have any vermouth in the house it has taken ages to get round to!
Basically the method here is that you fry off the fillets until browned then stir fry leeks and chestnut mushrooms until softened, you then put the fillets back in the pan before adding the vermouth and cooking it off until half the alcohol has evaporated. Next you add stock, simmer and season to taste.
Once everything is cooked you stir through some creme fraiche (I used half fat) and fresh parsley, the sauce thickens a little once the creme fraiche is added and this is what it looks like in the pan:
And here it is served:
You can see from the pictures that the sauce is pretty thin and watery (despite the creme friache thickening it slightly), I do wonder if less stock would work better, the recipe calls for 300ml but I reckon if I made this again I would only use about 200ml which would likely produce a better effect.
The sauce is quite tasty with the vermouth producing a white wine edge to the flavour. I did not know until I bought a bottle but vermouth is effectively a very dry blend of wine, herbs and spices. This sauce would work equally well with a dry white wine instead of the vermouth if you do not have any in.
The chestnut mushrooms and leeks work very well in this sauce with the creme fraiche and it suits the fillets in this dish.
In terms of weight watchers points, I based the portion sizes on this recipe serving 3 with each portion containing two fillets. Because half of the ingredients here are zero points (leeks, mushrooms, stock granules) this recipe does very well for being low points with each portion coming in at 8 points as follows: quorn fillets (2), vermouth (1), oil (1), half fat creme fraiche (4).
I did not use the full tablespoon of oil to saute the mushrooms and leeks, a teaspoon and then a few sprays of oil as it was cooking was sufficient and keeps the points lower.
I might make this again as it is something quite different to do with fillets, the sauce could have done with being thicker but it went very well with new potatoes and would also be nice with mashed potato.
We would give this recipe a solid 7/10.
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