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Baked Fish With Mushrooms And Cream

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CATEGORY CUISINE TAG YIELD
Dairy May 1994 1 Servings

INGREDIENTS

4 T 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 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1126
Calories From Fat: 958
Total Fat: 109g
Cholesterol: 345.8mg
Sodium: 424.6mg
Potassium: 1137.6mg
Carbohydrates: 18.3g
Fiber: 4.5g
Sugar: 8.5g
Protein: 27.7g


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