Lingcod in Mushroom Tarragon Sauce
|Mushrooms||4 Ounce, thinly sliced|
|All purpose flour||1 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Tarragon||3⁄4 Teaspoon, dry|
|Ground white pepper||1⁄4 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Parmesan cheese||2 Tablespoon, grated|
|Boneless, skinless lingcod fillets||2⁄3 Pound|
|Parsley||1 Tablespoon, minced|
Melt 1 tablespoon of the butter in a medium-size frying pan over medium-high heat.
Add mushrooms and cook, stirring often, until lightly browned (about 7 minutes).
Reduce heat to medium and add remaining 1 tablespoon butter; when butter is melted, stir in flour and cook, stirring, until bubbly (about 1 minute).
Remove from heat and stir in milk, tarragon, and white pepper.
Return to heat and cook, stirring, until sauce boils and thickens (about 2 minutes).
Add wine and cheese; stir well.
Remove from heat and set aside.
Rinse fish and pat dry; if necessary, cut into 2 equal-size pieces.
Arrange fish in a shallow baking dish just large enough to hold it in a single layer.
Pour mushroom sauce over fish.
Bake in a 350° oven until fish is just opaque but still moist in thickest part; cut to test (15 to 20 minutes).
With a wide spatula, transfer fish to 2 dinner plates; spoon sauce over fish and sprinkle with parsley.