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Fish fillets with mushrooms & tomatoes




Source of Recipe


unknow


Recipe Introduction


Quick, elegant and delicious


List of Ingredients




2 tbsp butter
1 tsp chopped shallots or onions
6 large mushrooms, thinly sliced
1 tbsp chopped parsley
6 medium tomatoes chopped (fresh or canned)
6 fish fillets
¼ cup dry white wine
1-2 egg yolks
½ cup cream
1 tsp chopped chives
salt and pepper to taste


Recipe



In a large skillet, melt the butter. Add shallots, mushrooms, parsley, and tomatoes.

Season the fillets with salt and pepper and arrange side by side on the tomatoes. Pour the wine over the top.

Bring to boil, cover the pan, reduce the heat and simmer until fish flakes easily when tested with a fork (10-12 minutes). Remove the fillets to a serving dish.

Increase the heat to high and cook the sauce in the pan until it is reduced about one-half. Mix the egg yolk with a little of the hot sauce and add it to the rest of the sauce. Add the cream. Move the pan in a circular motion to combine all the ingredients.

Reheat the sauce but do not let it boil. Pour over the fish and garnish with chopped chives.