Allow me to start this post with a disclaimer – of sorts. Although I made fettuccine tonight to serve with the Fish in Mushroom Sherry Sauce ’cause I just had a real hankerin’ for fettuccine – I honestly believe it might be better with baked potatoes or rice. Also, the recipe looks so much more yummy photographed with fettuccine than with a baked potato! So, you decide…!!
Right now I’m in the midst of having my kitchen redone by two of my brother-in-laws, which is another whole story in itself !! Actually, I really did love my kitchen the way it was, but it was just too dark and dated with the cherry cupboards etc. And my kitchen doesn’t have lots of sunlight, so it really needed some “lightening up”. (This photo is minus “Objects d’Art” plus my usual clutter!!)
My plan is to make my kitchen reminiscent of what a kitchen might look like in Provence, France, complete with white walls with touches of yellow and this fabric (from Provence) made into curtains.
This is how my kitchen looks at this moment. And all my cooking things are strewn all around the living room!!
Therefore, anytime I need ANYTHING – I have to run into the living room to dig it out of a box!! So, it’s been an interesting evening of cooking. And you’ll just LOVE this! The background for the photo at the top is this page is paper my brother-in-laws laid down so my counter wouldn’t get paint on it…. I think the photo of Fish with Mushroom-Sherry Sauce turned out pretty well…. considering!
++ To see photos of my finished kitchen, here’s the link: https://myyellowfarmhouse.com/2013/02/10/im-loving-my-new-kitchen/
Oven at 350 30 minutes 10″ x 13″ pan – or slightly smaller – or a casserole dish
- ALMOST any kind of white-fleshed fish – I don’t recommend Talapia since the cooked fish falls apart too easily. I used Flounder myself for this recipe. I suggest buying 6 – 10 pieces if using Flounder because the pieces tend to be small.
- 4 Tbs. butter
- 3 Tbs. flour
- 1 1/4 cups water
- 1 cup heavy cream
- 1 Knorr bouillon cube OR 2 cubes, if using another brand
- 2 cups sliced fresh mushroom – I recommend Baby Bella – which are brown on top
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1/3 cup cooking sherry
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 Tbs. butter, melted
- 2 cups FRESH white bread crumbs
- paprika – for color
Over medium heat, in a medium-sized pan, melt 4 Tbs. butter. Watching carefully, allow the butter to brown slightly. (Have the flour nearby, so you can add it the minute the butter is slightly browned.) Add 3 Tbs. flour, and cook – stirring constantly – for about 1 1/2 minutes. (The mixture will be foamy in the beginning.)
Add 1 1/4 cups water, 1 cup heavy cream and the Knorr bouillon cube. (I HIGHLY advise having a whisk. It’s invaluable when sauces turn “lumpy”!) Whisk the butter/flour and liquid mixture for about 1 1/2 to 2 minutes, until sauce thickens.
Add 1/2 cup chopped celery, 1/4 cup chopped fresh parsley, 1/3 cup cooking sherry, 1/4 tsp. salt and 1/4 tsp. pepper, and simmer, stirring occasionally, for a few minutes.
Lay the fish at the bottom of your pan/casserole, and pour the sauce over it. Basically, you’re done, except for the buttery bread crumb topping. (I use my little food processor and make up bread crumbs from left-over bread, then put them in a baggie in the freezer so I always have fresh breadcrumbs.)
Melt 2 Tbs butter in a skillet. Add 2 cups fresh white bread crumbs and stir until all the breadcrumbs are coated. Sprinkle the buttered bread crumbs on top of the fish, then sprinkle on a bit of paprika for color. Bake at 350 for about 30 minutes.
I would suggest serving this recipe with a bright, green veggie like stir-fried broccoli or green beans. Enjoy!