Wine Sauced Halibut And Mushrooms
|Halibut steaks/Other fish steaks||6 (Fresh Or Frozen)|
|Carrot||1 Medium, chopped|
|Celery stalk||1 , coarsely chopped|
|Onion||1 Small, coarsely chopped|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Egg yolks||4 , slightly beaten|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||4 Ounce (1 Can)|
Thaw fish, if frozen.
In skillet cook carrot, celery, and onion in butter just fill-tender.
Place fish on top of vegetables in skillet.
Add broth, wine, and thyme.
Cover and simmer for 5 to 10 minutes or till fish flakes easily when tested with a fork.
Remove fish to platter; keep warm.
Strain the pan liquid; return liquid to skillet.
Boil, uncovered, over high heat for 1 to 2 minutes or till reduced to 1 cup.
Combine egg yolks and whipping cream.
Stir in half of the hot mixture; return to remaining hot mixture in skillet.
Drain mushrooms; add to skillet.
Cook and stir till bubbly; cook and stir 2 minutes longer.
Season to taste with salt and pepper.
Spoon sauce over fish.