French Fish Casserole Recipe
Ingredients
| 1 pound sole, halibut, or haddock fillets | ||
| Water | ||
| Vinegar | 1/4 Cup (16 tbs) | |
| Parsley sprigs | 1 | |
| Carrot | 1 Small, sliced | |
| Onion | 1/2 , sliced | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| White sauce | 1 Cup (16 tbs), canned | |
| Eggs | 2 , beaten | |
| Reserved fish stock | ||
| Light cream | 1/4 Cup (16 tbs) (Mushroom Shrimp Sauce:) | |
| Mushrooms | 1 Can (10oz), chopped (Mushroom Shrimp Sauce:) | |
| Cooked shrimp | 1/2 Cup (16 tbs), coarsely chopped (Mushroom Shrimp Sauce:) | |
| Cornstarch | 1 Tablespoon (Mushroom Shrimp Sauce:) | |
| Water | 1 Tablespoon (Mushroom Shrimp Sauce:) | |
Directions
Cover fish with water; add vinegar, parsley, carrot, onion, salt, and pepper, and simmer for 15 minutes, or until fish flakes with a fork.
Pour off stock and strain; reserve for Mushroom Shrimp Sauce.
Break up fish in small pieces, then mix with white sauce and eggs.
Turn mixture into a greased 1-quart casserole; place casserole in baking pan and pour 1/2 inch hot water in bottom of pan.
Bake, uncovered, in moderate oven (350°) for 30 minutes.
Meanwhile, make Mushroom Shrimp Sauce.
Cook fish stock until it is reduced to 1 cup.
Add cream, mushrooms and liquid, and shrimp.
Blend cornstarch with water, add to shrimp mixture, and stirring, cook until sauce is slightly thickened.
Serve over hot casserole.
Makes 4 to 6 servings.
Pour off stock and strain; reserve for Mushroom Shrimp Sauce.
Break up fish in small pieces, then mix with white sauce and eggs.
Turn mixture into a greased 1-quart casserole; place casserole in baking pan and pour 1/2 inch hot water in bottom of pan.
Bake, uncovered, in moderate oven (350°) for 30 minutes.
Meanwhile, make Mushroom Shrimp Sauce.
Cook fish stock until it is reduced to 1 cup.
Add cream, mushrooms and liquid, and shrimp.
Blend cornstarch with water, add to shrimp mixture, and stirring, cook until sauce is slightly thickened.
Serve over hot casserole.
Makes 4 to 6 servings.
Chef
