Nancy's Saucy
Fish Fillets
2 lbs of redfish, trout etc.
Salt and pepper
1 cup crabmeat
2 green onions chopped with tops
Lemon slices
1/2 cup dry white wine
parsley, whole cooked shrimp, lemon wedges (opitional)
Sauce see below
Lightly salt and pepper filets. Place 2 tbs of crabmeat on each filet and
fold over crosswise and
secure with tooth pick and place in a greased baking pan. Top with onions and
lemon slices.
Pour wine over filets. Cover and bake @ 400F for 15 to 20 mins. Do not over
cook. Remove from oven
discard lemon slices and drain pan liquid into a cup. Add water to make 2/3 cup.
Keep fish warm while
preparing sauce.
Sauce
2 tbs butter
1 egg yolk
1/2 lb mushrooms
2 tbs flour
2 tbs heavy cream
Sauté mushrooms in butter, stir in flour; cook until bubbly. Gradually add
2/3 cup liquid from fish stirring constantly until thickened. In a bowl add yolk, cream and a little
liquid from the mushrooms.
Add this yolk to mushroom, stirring constantly. Lift filets to warm serving
platter, discard tooth picks
and spoon sauce over fish. Garnish with parsley, lemon wedges and cooked
shrimp.
Seafood Sauces
If it takes a lot of words to say what you have in mind, give it
more thought.
- Dennis Roch