| 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
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