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Categories:Viewed: 36 - Published at: 4 years ago
Ingredients
- 4 tablespoons butter
- 1/2 lb mushroom, sliced
- 1/4 cup cognac or 1/4 cup brandy
- 1/2 cup canned crushed tomatoes, with added puree
- 1/2 cup whipping cream
- 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- 2 (8 ounce) orange roughy fillets
- 1/2 cup grated gruyere cheese
Method
- Preheat broiler.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
- Add mushrooms; saute until golden, about 7 minutes.
- Add Cognac; simmer until liquid reduces to glaze.
- Reduce heat to medium.
- Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes.
- Season with salt and pepper.
- Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat.
- Season fish with salt and pepper.
- Add fish to skillet; saute until just cooked through, about 3 minutes per side.
- Transfer fish to broiler-proof baking dish.
- Spoon sauce over.
- Sprinkle cheese over.
- Broil until cheese melts, about 2 minutes.
