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French Fish Casserole

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Ingredients
  Sole fillets/Halibut / haddock fillets 1 Pound
  Water 1 Cup (16 tbs)
  Vinegar 1⁄4 Cup (4 tbs) (4 Tablespoons)
  Parsley sprigs 1
  Carrot 1 Small, sliced
  Onion 1⁄2 , sliced
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned white sauce 1 Cup (16 tbs)
  Eggs 2 , beaten
For mushroom shrimp sauce
  Light cream 1⁄4 Cup (4 tbs)
  Canned chopped mushrooms 4 Ounce (1 Can)
  Coarsely chopped cooked shrimp 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Water 1 Tablespoon
Directions

Cover fish with water; add vinegar, parsley, carrot, onion, salt, and pepper, and simmer for 15 minutes, or until fish flakes with a fork.
Pour off stock and strain; reserve for Mushroom Shrimp Sauce.
Break up fish in small pieces, then mix with white sauce and eggs.
Turn mixture into a greased 1-quart casserole; place casserole in baking pan and pour 1/2 inch hot water in bottom of pan.
Bake, uncovered, in moderate oven (350°) for 30 minutes.
Meanwhile, make Mushroom Shrimp Sauce.
Cook fish stock until it is reduced to 1 cup.
Add cream, mushrooms and liquid, and shrimp.
Blend cornstarch with water, add to shrimp mixture, and stirring, cook until sauce is slightly thickened.
Serve over hot casserole.
Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
85 Minutes
Servings: 
6

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