Wine-Sauced Halibut and Mushrooms

Ingredients

• 6 fresh or frozen halibut steaks or other fish steaks
• 1 medium carrot, chopped
• 1 stalk celery, coarsely chopped
• 1 small onion, coarsely chopped
• 2 tablespoons butter or margarine
• 3/4 cup chicken broth
• 1/2 cup dry white wine
• 1/2 tsp. dried thyme, crushed
• 4 slightly beaten egg yolks
• 1/2 cup whipping cream
• 1 4-oz. can sliced mushrooms

Directions

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.

Submitted 6/13/05.
Source: B.H.& G. Italian Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Wine-Sauced Halibut and Mushrooms