Fish fillets and mushrooms. A classic combination. All combined in a perfect sauce that adds that magic to a dish that even those who don't like seafood will find irresistible.
COD FILLETS IN MUSHROOM SAUCE
4 cod fillets, about 6 ounces each
Juice of 1 lemon
Salt to taste
White pepper to taste
1 tablespoon fresh chopped oregano or 1 teaspoon dried
2 tablespoons butter
1 medium onion, sliced
1 clove garlic, finely minced
1/4 cup fresh chopped parsley
1/2 cup dry white wine
SAUCE:
2 tablespoons butter
1 1/2 tablespoons flour
1 cup hot chicken broth
1/2 cup dry white wine
1 teaspoon turmeric
6-8 ounces fresh mushrooms, washed and sliced thin
2 teaspoons lemon juice
2 egg yolks
1. Washed cod under cold running water and pat dry with paper towels. Sprinkle with lemon juice. Let stand 10 minutes; then season with salt, pepper, and oregano.
2. Heat butter over medium flame in a large fry pan or skillet. Add fish and brown well, about 5 minutes on each side.
4. Add onion and cook until soft and translucent. Add garlic and cook 1-2 minutes more. Stir in the parsley, and add the white wine. Lower heat and simmer for 5 minutes. Remove cod fillets to a preheated platter and keep warm, but reserve pan drippings.
5. For sauce: Melt butter over medium flame in a saucepan. Stir in flour, pour in chicken broth and reserve pan drippings. Add white wine, stir in turmeric, and reduce heat to a simmer.
6. Add mushrooms to sauce and simmer for 15 minutes.
7. Add lemon juice. Remove a small amount of sauce and blend with egg yolks. Return to sauce and stir thoroughly until heated through---but do not boil since the yolks will curdle (and you don't want that).
8. Pour sauce over cod fillets and serve.
Yield: 4 servings.
Labels: Black pepper, Broth, Cookware and bakeware, Cream, Egg white, Hanukkah, Lemon, Matzah ball, New Year's Eve, Tablespoon
