How to make it

  • Preheat the oven to 350°F.
  • In a large, enameled cast iron Duch oven, melt the butter and cook the mushrooms and leek for two minutes (don't let them brown). Pour into a bowl and season with salt and pepper, and set aside.
  • Season the filets lightly and arrange them in one (somewhat overlapping) layer in the Dutch oven.
  • Spread the mushroom mixture overtop.
  • Pour in the cold fish stock, wine and enough water so fish is barely covered.
  • Place over low heat and bring almost to a simmer.
  • Lay a piece of wax paper over the fish and place the Dutch oven in bottom third of the oven. Cook for 8 to 12 minutes, until a fork pierces the flesh easily. (Do not overcook the fish should not be dry and super-flaky).
  • Place a cover over the dish and drain out all the cooking liquid into a saucepan.
  • Place over high heat and boil until the liquid has reduced to 1 cup.
  • Off the heat, beat the flour with the butter to form a paste.
  • Beat this paste into the hot liquid off the heat, then whisk in 2/3 cup of the cream.
  • Bring to a boil.
  • Slowly add remaining cream, whisking, and cook just until it coats the spoon.
  • Season to taste with salt, pepper, and drops of lemon juice.
  • Spoon the sauce over the fish in the Dutch oven and sprinkle with cheese.
  • Place dish under the broiler for 2 to 3 minutes to reheat fish and brown top of sauce lightly. Serve as soon as possible with slices of lemon.

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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 282.6
    Total Fat: 16.9 g
    Cholesterol: 105.3 mg
    Sodium: 208.2 mg
    Total Carbs: 5.0 g
    Dietary Fiber: 0.7 g
    Protein: 24.2 g
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