Mama Mangia
Super Moderator
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!
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!
