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    Baked Fish with Mushrooms and Cream


    Source of Recipe


    Internet

    List of Ingredients




    4 tablespoons butter
    1/2 pound mushrooms, sliced
    1/4 cup Cognac or brandy
    1/2 cup canned crushed tomatoes with added puree
    1/2 cup whipping cream
    2 teaspoons minced fresh thyme or 1 teaspoon dried
    2 8 ounce orange roughy fillets
    1/2 cup grated Gruyere cheese

    Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium high heat. Add mushrooms; saute until golden, about 7 minutes. Add Cognac; simmer until liquid reduces to glaze. Reduce heat to medium. Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper. Melt remaining 2 tablespoons butter in another heavy large skillet over medium high heat. Season fish with salt and pepper. Add fish to skillet; saute until just cooked through, about 3 minutes per side. Transfer fish to broiler proof baking dish. Spoon sauce over. Sprinkle cheese over. Broil until cheese melts, about 2 minutes. Serves 2.

    Recipe




 

 

 


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