Wine-Sauced Halibut and Mushrooms Recipe

Thaw fish, if frozen. In skillet cook carrot, celery and onion in butter just till tender. Place fish on top of vegetables in skillet. Add broth, wine, and thyme. Cover and simmer for 5-10 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 1-2 minutes or till reduced to 1 cup. Reduce heat. 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.