| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | May 1994 | 1 | servings | |
INGREDIENTS
| 4 | tb | Butter; (1/2 stick) |
| 1/2 | lb | Mushrooms; sliced |
| 1/4 | c | Cognac or brandy |
| 1/2 | c | Canned crushed tomatoes with added puree |
| 1/2 | c | Whipping cream |
| 2 | ts | Minced fresh thyme or 1 teaspoon dried |
| 2 | Orange roughy fillets; (7-to 8-ounce) | |
| 1/2 | c | Grated Gruyere cheese |
INSTRUCTIONS
Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms; saute 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; saute 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. Serves 2. Bon Appetit May 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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