Fish in Wine Sauce
1 ½ pds. Fish filets (white flakey fish is my favorite to use)
1 cup white wine
1 ½ tbsp lemon juice
12 large mushrooms sliced
¼ cup butter or margarine (prefer unsalted butter)
2 egg yolks
1 cup heavy cream
1 tbsp chopped parsley
¾ tsp salt
1/8 tsp pepper (fresh ground is good)
Poach fish in wine and lemon juice until tender.
Saute mushrooms in butter.
Remove fish to warm platter and keep warm while making sauce.
Heat wine in which the fish was cooked to boiling and continue to cook for 10 minutes.
Beat egg yolks and add cream. Pour wine over mixture stirring constantly.
Add remaining butter, mushrooms, and parsley, salt and pepper.
Pour over hot fish and serve immediately.
(This is good if you add capers also but be very lenient when adding them as they will overtake the flavor of the sauce)
1 ½ pds. Fish filets (white flakey fish is my favorite to use)
1 cup white wine
1 ½ tbsp lemon juice
12 large mushrooms sliced
¼ cup butter or margarine (prefer unsalted butter)
2 egg yolks
1 cup heavy cream
1 tbsp chopped parsley
¾ tsp salt
1/8 tsp pepper (fresh ground is good)
Poach fish in wine and lemon juice until tender.
Saute mushrooms in butter.
Remove fish to warm platter and keep warm while making sauce.
Heat wine in which the fish was cooked to boiling and continue to cook for 10 minutes.
Beat egg yolks and add cream. Pour wine over mixture stirring constantly.
Add remaining butter, mushrooms, and parsley, salt and pepper.
Pour over hot fish and serve immediately.
(This is good if you add capers also but be very lenient when adding them as they will overtake the flavor of the sauce)