Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Fish Stroganoff




Source of Recipe


evolved by Stef Rozitis






Recipe Introduction


Use a nice firm white fish for this recipe, not something too delicate. Inexpensive fish like Skate is fine, it also works with Tommy Ruff





List of Ingredients



• 500g fish fillets
  
• juice and zest 1 lemon
  
• 500g mushrooms
  
• 1/2 cup cream
  
• 2-3 tbs butter
  
• salt, pepper, nutmeg to taste
  
• 1/2 cup finely chopped parsley
  






Instructions



1. Melt butter and saute sliced mushrooms in a wide pan, sprinkled with pepper.
   
2. Add lemon zest(very fine) juice and cream. Heat until slightly bubbly and place fish gently in it.
   
3. Add salt and nutmeg. cover with a lid. Stew fish in cream mixture gently for about 10 minutes until flaky.
   
4. Serve sprinkled with parsley accompanied by mashed potatoes or steamed rice and green vegetables such as beans or brussels sprouts.
   






Final Comments


To make the beans boild salted water, add beans and cook 5-10 minutes until bright green and tender without being mushy. drain and toss with butter or extra virgin olive oil, ground pepper and grated nutmeg.