Fish Fillets With Cream Sauce and Mushrooms |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe goes back years and I still make it often, you can use any meaty fish fillets for this, I have used cod and salmon steaks in the past, the garlic is optional but I add in it, the recipe is for four fillets but can be doubled :) Ingredients:
1/2 cup butter, divided |
1 lb button mushroom, sliced (can use more) |
1 tablespoon fresh minced garlic (optional) |
1/2 cup brandy or 1/2 cup cognac |
1 cup crushed tomatoes |
1 cup whipping cream (unwhipped) |
2 teaspoons dried thyme |
4 meaty fish fillets (i use cod) |
1 1/4 cups gruyere cheese, grated (or to taste) |
Directions:
1. Set oven to broiler heat.
2. Melt 1/4 cup butter in a large skillet over medium heat.
3. Add in mushrooms; saute for about 7-8 minutes.
4. Add in the garlic (if using) and saute for another 2 minutes.
5. Add in brandy or Cognac; simmer until the liquid reduces to a glaze.
6. Reduce heat to medium and add in the tomatoes, whipping cream and thyme; simmer until the sauce thickens, stirring occasionally (about 10 minutes).
7. Season the sauce with salt and pepper.
8. In another skillet melt 1/4 cup butter over medium heat.
9. Season the fish fillets with salt and pepper.
10. Add the fish to the skillet and saute for about 3 minutes on each side, or until JUST cooked through.
11. Transfer the fish to a broiler-proof baking dish.
12. Spoon the sauce over the fillets.
13. Sprinkle with Gruyere cheese over the top.
14. Broil until the cheese melts (about 2 minutes).
15. Delicious!
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