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10-12-2008, 11:23 AM
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from MsMai
Fish in Butter Cream Sauce
2 pounds your favoirte white fish filets (select a firm fish that does not flake easily) salt white pepper 1 1/2 tablespoons flour 2 tablespoons butter 8 ounces small fresh mushrooms 1/2 cup white onion, very thinly sliced 2 shallots, minced 1 small bay leaf 1/2 teaspoon minced garlic 3/4 cup dry white wine 3/4 cup cream 2 teaspoons minced parsley Season fish on both sides and dust lightly with the flour. Butter a flat casserole generously and distribute the onions, shallots and garlic evenly on the bottom of the dish. Lay the fish on top and distribute the wine, bay leaf and mushrooms around it; dot with the rest of the butter. Cover and bake at 350F for 20-30 minutes, basting occasionally. When fish is almost cooked (but not breaking-this will depend on the thickness of the filet), carefully set the fish on a platter and boil the cooking liquid down slightly for a minute or two. Add the cream and reduce a little more as needed to the correct consistency. Taste for seasoning and pour sauce over fish. Garnish with the minced parsley and serve with steamed potatoes Thank you for this post - I made this on Friday and it was a hit! A keeper here. I hope others get a chance to make this as well. Mmmmmmmmmmama!     
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10-12-2008, 05:28 PM
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I bet this would be delicious made with fresh Cod!!!
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10-30-2008, 07:50 PM
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I am making this tomorrow night Thank You Ms Mai!!!!
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07-21-2009, 04:40 PM
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Ms. Mai what a surprise!!!
 How are you doing, and your daughter? We have missed seeing you around here, come and stay a whileCathy
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07-21-2009, 04:43 PM
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Thank you, sweetie. Have missed everyone and the wonderful recipes. My husband has been really ill and other goings on that have kept me really busy. Will be back as soon as I can. Just don't forget me, you guys. Will return as soon as I can.
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07-21-2009, 04:56 PM
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We would never forget you! Hurry back!
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07-21-2009, 05:00 PM
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Hope your hubby will be better soon! Hugs & we miss you!
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07-23-2009, 01:11 AM
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I eat fish about 3-4 times a week which is much more than the recommended once. I just love it. Thanks for this recipe. I'll give it a whirl for sure. I also make shrimp and chicken frequently. Rarely eat beef and/or pork.
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