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.
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