Total Steps
10
Ingredients
12
Tools Needed
7
Ingredients
- 2 tablespoon minced fresh herbs (such as parsley, chives and tarragon)
- 1/2 cup heavy whipping cream
- 2-1/2 tablespoon flour
- 4 tablespoon butter
- 3/4 cup fish or chicken stock
- 3/4 cup white wine or vermouth
- 10 fish fillets (about 9 x 2 inches and 1/4 inch thick)
- salt(optional)
- pepper(optional)
- 1/2 tablespoon lemon juice
- 2 tablespoon minced shallots or scallions
- 1/2 pound fresh mushrooms
Instructions
Step 1
Trim, wash, and slice 1/2 pound of fresh mushrooms. In a covered stainless pan, cook them slowly for 3 to 4 minutes with 2 tablespoons of butter, 1/2 tablespoon of lemon juice, and 2 tablespoons of minced shallots or scallions, just until limp but not browned. Season lightly with salt and pepper and set aside. Reserve the cooking juices from the mushrooms.
Step 2
Score 10 fish fillets. Season lightly with salt and pepper, and arrange half of them closely together in a buttered flameproof baking and serving dish.
Step 3
Divide the cooked mushrooms over each fillet; cover with the remaining fillets.
Step 4
Preheat the oven to 350F. Pour 3/4 cup of white wine or vermouth, 3/4 cup of fish or chicken stock, and the reserved mushroom juices around the fish. Add a little more wine or stock if needed so the liquid almost covers the fish.
Step 5
Lay a piece of buttered wax paper, cut to fit, on top of the fish. Bring just to a simmer on top of the stove; then set in the lower middle of the preheated oven for 10 to 12 minutes or until fish is opaque and springy; do not overcook.
Step 6
Drain out the poaching liquid into a stainless saucepan. Cover the fish and keep warm while making the sauce.
Step 7
Rapidly boil down the poaching liquid until reduced to 1 cup. Meanwhile, in another saucepan, melt 2 tablespoons of butter. Stir in 2-1/2 tablespoons of flour and cook slowly, stirring, until butter and flour foam and froth together for 2 minutes without coloring more than a buttery yellow.
Step 8
Remove the roux from heat. When bubbling has stopped, pour in all the hot reduced poaching liquid at once, vigorously blending with a wire whip. Beat in 1/2 cup heavy whipping cream.
Step 9
Thin out sauce as necessary with dollops of cream until thick enough to coat a spoon lightly. Taste carefully, adding more salt, pepper, and drops of lemon juice. Stir in 2 tablespoons of minced fresh herbs such as a mixture of parsley, chives, and tarragon.
Step 10
Drain the fish again, spoon the sauce over it, and decorate with fluted mushrooms. Serve with steamed rice or French bread.