Mushroom fish - Champinjonfisk

MUSHROOM FISH
Champinjonfisk

With mushrooms, carrots, onion and a piece of fish you make an excellent fish dish. Bake it in the oven and serve with boiled potatoes or rice.

4 servings

1  to 1 1/3 lbs fillets of fish, e.g. haddock or cod

2 tablespoons lemon juice
1 onion
1 carrot
6 oz fresh mushrooms
2 tablespoons butter or margarine
1/3 cup white wine
salt, pepper
2½ tablespoons flour
¼ cup water
¾ cup cream, either whipping cream
or a more low-fat type of cream
1 fish bouillon cube
1 egg yolk
2/3 cup grated cheese

Decoration:

chopped parsley

Rinse the fish fillets and wipe them off, put them on a plate and drizzle the lemon juice on top. Peel onion and carrot, trim the mushrooms and chop the onion. Thinly slice carrot and mushrooms.

Melt 1 tbsp fat and sizzle onion and carrot for a couple of minutes. Add the wine and boil until the carrots are tender. Note: The mushrooms are not supposed to go in here.

Heat the oven to 390F. Put the fish in an oven-proof dish and sprinkle with some salt and pepper. Pour the onion-carrot mixture over the fish and cover the dish with aluminum foil. Cook the fish in the oven for 15 to 20 minutes. Take it out and keep warm. Increase the heat to 480F.

Melt remaining fat in a saucepan and sizzle the mushrooms for a few minutes. Sprinkle with flour and beat in the juice from the fish in the oven, water, cream and bouillon cube. Boil for a few minutes, then add the egg yolk. Pour the sauce over the fish, sprinkle with cheese and bake in the upper part of the oven for about 10 minutes or until the surface is slightly coloured.

Sprinkle with chopped parsley and serve the fish.

Enjoy!

Bella