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#1
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Baked Fish With Mushrooms And Cream
Good with tog and large sea bass. Giid served over linguini tossed with garlic and oil and some good toasted Italian bread.
4 tablespoons (1/2 stick) butter 1/2 pound mushrooms, sliced 1/4 cup Cognac or brandy 1/2 cup canned crushed tomatoes with added puree 1/2 cup whipping cream 2 teaspoons minced fresh thyme or 1 teaspoon dried 2 7-to 8-ounce tog fillets 1/2 cup grated Gruyère cheese Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms; sauté until golden, about 7 minutes. Add Cognac; simmer until liquid reduces to glaze. Reduce heat to medium. Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper. Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet; sauté until just cooked through, about 3 minutes per side. Transfer fish to broiler-proof baking dish. Spoon sauce over. Sprinkle cheese over. Broil until cheese melts, about 2 minutes. |
#2
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Re: Baked Fish With Mushrooms And Cream
WOW...
This one looks good! |
#3
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Re: Baked Fish With Mushrooms And Cream
Bump for blackfish season
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