Wine Sauced Halibut And Mushrooms Recipe
Ingredients
| Halibut fish | 6 , frozen | |
| Carrot | 1 Medium, chopped | |
| 1 stalk celery, coarsely chopped | ||
| 1 small onion, coarsely chopped | ||
| Butter/Margarine | 2 Tablespoon | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| 4 slightly beaten egg yolks | ||
| Whipping cream | 1/2 Cup (16 tbs) | |
| Sliced mushrooms | 1 4 Ounce | |
Directions
Thaw fish, if frozen.
In skillet cook carrot, celery, and onion in butter just fill-tender.
Place fish on top of vegetables in skillet.
Add broth, wine, and thyme.
Cover and simmer for 5 to 10 minutes or till fish flakes easily when tested with a fork.
Remove fish to platter; keep warm.
Strain the pan liquid; return liquid to skillet.
Boil, uncovered, over high heat for 1 to 2 minutes or till reduced to 1 cup.
Reduce heat.
Combine egg yolks and whipping cream.
Stir in half of the hot mixture; return to remaining hot mixture in skillet.
Drain mushrooms; add to skillet.
Cook and stir till bubbly; cook and stir 2 minutes longer.
Season to taste with salt and pepper.
Spoon sauce over fish.
In skillet cook carrot, celery, and onion in butter just fill-tender.
Place fish on top of vegetables in skillet.
Add broth, wine, and thyme.
Cover and simmer for 5 to 10 minutes or till fish flakes easily when tested with a fork.
Remove fish to platter; keep warm.
Strain the pan liquid; return liquid to skillet.
Boil, uncovered, over high heat for 1 to 2 minutes or till reduced to 1 cup.
Reduce heat.
Combine egg yolks and whipping cream.
Stir in half of the hot mixture; return to remaining hot mixture in skillet.
Drain mushrooms; add to skillet.
Cook and stir till bubbly; cook and stir 2 minutes longer.
Season to taste with salt and pepper.
Spoon sauce over fish.
Chef
