From the Beacon: On the EveWine101.com site I routinely run recipes. My friend’s recipes made with wine, or made with any type of alcohol, run on Sundays. And then I run my favorite recipes, ones that I haven’t completely botched, on Wednesdays.
With, you guessed it, a running commentary of how it worked out.
Sometimes I use recipes people have sent in, recipes I’ve found online, recipes from local chefs and, in this case, from my own cookbook collection. When I look over said collection, other than Betty Crocker, the other book that I turn to most frequently is from the Junior League of New Orleans, and their book, bought in New Orleans Square at Disneyland (well before I’d traveled to the real Bourbon Street) is just called “Jambalaya”. These two cookbooks have one, and only one thing in common – as the former has classic recipes and the latter has classic recipes spiced up – is that neither, as far as I can tell, provides their recipes online.
So, here goes: Fish Fillets with Mushrooms
2 pounds fish fillets (I used Orange Roughy)
8 ounces – about 3 cups – mushrooms, sliced (I used the market’s handy-dandy 8 oz package)
2 green onions, tops included, finely chopped
2 tablespoons margarine or butter (Eddie taught me long ago to only cook with butter as it cooks better and has better flavor.)
¾ cup Grey Riesling or dry white wine (I had a Ghost Pines Chardonnay, as it was going to be cooked off anyway, so that was what I used. Do you think it matters?)
1 tablespoon lemon juice
2 (more) tablespoons butter or margarine
2 tablespoons all-purpose flour
½ cup whipping cream
¼ teaspoon white pepper (Okay, white pepper is now on my grocery list, had to use black. Ed told me later we had white pepper but I tossed it after the kitchen remodel, as it was dated 1988. Hmmm.)
¼ cup – 1 ounce – shredded Swiss cheese (Where can I buy it shredded? I bought slices and cut them very itty-bitty.)
If fish fillets are large, cut into 8 serving pieces.
Cook and stir mushrooms and green onions in 2 tablespoons butter in 10-inch skillet until mushrooms are tender, about 3 minutes; remove mixture from skillet.
Place fish in skillet; add wine, lemon juice and just enough water to cover fish. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with a fork, about 4 to 5 minutes. Remove fish to heatproof platter, using slotted spatula; keep warm. (I put mine on a plate and covered with a lid.)
Heat liquid in skillet to boiling; boil until reduced to one cup, 7 to 8 minutes. Pour liquid into a 1-cup measure; reserve.
Heat 2 tablespoons butter in skillet until melted; stir in flour. Cook and stir 1 minute; remove from heat.
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Stir in reserved liquid and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in reserved mushroom mixture, salt and white pepper.
Drain excess liquid from fish. Spoon sauce over fish; sprinkle with cheese. Set oven to broil. Broil with tops 2 to 3 inches from heat until cheese is melted, 2 to 3 minutes.
8 servings (This was enough for 4 eaters in my house – they loved it!)
I bought this circa 1969 book in its 1989 printing – at a used book sale at our local library. Search as I could, I could not find this recipe online. Either check the latest edition or, print this page.
