Yield: 1 servings
|1½ pounds||Scrod fillet* (about 1 inch thick), cut into 4 pieces|
|1 tablespoon||Lemon juice|
|½ teaspoon||Dried tarragon leaves|
|½ cup||Dry white wine, clam juice or chicken broth|
|½ cup||Half and half|
|1 can||(about 6 ounces) cooked peeled shrimp, drained|
|4 \N||Servings Idaho instant mashed potato flakes**|
In microwave-safe 9-inch deep dish, pie plate or shallow casserole.
arrange scrod in single layer. Sprinkle with lemon juice, salt, pepper and tarragon. Top each with tomato, onion and mushrooms; add wine. Cover loosely with plastic wrap; cook on High 11 to 13 minutes or until fish flakes easily with fork, rotating dish once. Meanwhile, in microwave-safe 4-cup measure, combine half and half and cornstarch until smooth; stir in shrimp. Drain liquid from scrod into measure.
Cook on High 3 to 4 minutes or unti l thickened, stirring once. Pour sauce over scrod. Spread or decoratively pipe potatoes over sauce.
Sprinkle with paprika. Cook on High 2 minutes to heat through. Makes 4 servings
* Or substitute for any white fleshed fish filet ** Mashed Potatoes: In microwave-safe bowl combine 1¼ cups hot water, ½ cup milk, 2 tablespoons margarine or butter and ½ teaspoon salt. Stir in 1 ⅓ cups mashed potato flakes Cover loosely with plastic wrap; cook on High 2 to 3 minutes or until bubbly. Stir before using.
From the files of Al Rice, North Pole Alaska. Feb 1994