Escade con crema
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Fresh mild green chilies; roasted and peeled | |
| 3 | tablespoons | Butter; room temp. |
| 3 | tablespoons | All-purpose flour |
| 2 | cups | Sour cream |
| 1 | cup | Half & Half |
| 1 | Clove garlic; minced | |
| Salt and pepper; (white pepper is best) | ||
| 3 | pounds | Fish fillets; floured |
| ¾ | Stick butter | |
| 6 | larges | Mushrooms; sliced |
| 1 | cup | Monterey jack cheese; shredded |
| 1 | cup | Cheddar cheese; shredded |
Directions
Combine 3 tablespoons each of butter and flour in small bowl and blend to smooth paste. Whisk sour cream and Half & Half in heavy medium size saucepan. Stir in garlic, salt and pepper. Place over medium heat and bring to a boil. Whisk in butter mixture, 1 tablespoon at a time. Reduce heat to low and let mixture simmer for 15 minutes. Saute fish in butter, dredged in flour. Saute until half cooked, about 2 minutes per side. Remove from heat.
Preheat oven to 350 degrees. Arrange fillets in baking dish. Melt 1 tablespoon butter, add chilies and mushrooms. Cook 5 minutes. Spoon mushroom mixture over top. Top with sour cream mixture. Sprinkle with shredded cheese. Bake until cheese is melted and fish is cooked, about 10 minutes. Do not overcook. Serve immediately.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 12, 1998