I haven't made this, but it's from one of Sheldon's favorite recipe
sources, so it may be good. -aem

BAKED FISH WITH MUSHROOMS AND CREAM

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 orange roughy 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.

Serves 2.

Bon Appétit
May 1994
Ann Boulard

"aem" wrote in message
oups.com...
I haven't made this, but it's from one of Sheldon's favorite recipe
sources, so it may be good. -aem

BAKED FISH WITH MUSHROOMS AND CREAM
~~~~~~~~~~~~~~~~~~~~~~~



It sounds disgusting.

aem wrote:
I haven't made this, but it's from one of Sheldon's favorite recipe
sources, so it may be good. -aem

BAKED FISH WITH MUSHROOMS AND CREAM

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 orange roughy 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.

Serves 2.

Bon Appétit
May 1994
Ann Boulard

Sounds *horrid*! I can't imagine mushrooms with brandy and tomatoes on
fish. LOL

Jill

"jmcquown" wrote in message
...


Sounds *horrid*! I can't imagine mushrooms with brandy and tomatoes on
fish. LOL

Jill



My mother in law almost had this one beat. Her traditional Christmas dish
was either whitefish or haddock, topped with tomato slices and the cheapest
yellow American cheese she could find. It was important to use fish for
which the timing of the cooking was crucial, or it would fall apart into big
chunks, thereby making the dish even more unappetizing. It's good to cook a
fish like that with a house full of guests when it's impossible for you to
pay attention. Most years, it was removed from the cooking dish with a
spoon, not a spatula. It was accompanied by soggy french fries because her
oven was twitchy - never quite got hot enough. Fortunately, her cole slaw
was always excellent or we would've starved.

In what used to be a Polish neighborhood, there was a fish store she liked.
It's now a crack/heroin neighborhood. If the stars were lined up right, the
current owner of the fish store would be out on parole and the store would
be open. She had to go there because of what the neighborhood used to be,
not what it had become. I accompanied her once and watched as the owner
selected her fish with filthy hands, and a cigarette hanging out of his
mouth over the one or two ice chips he kept around from year to year. The
place smelled like low tide.

That Christmas, it was decided that this tradition had to end, if the family
was to survive.