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INGREDIENTS:
4 oz butter 1/2 pound button mushrooms, sliced 1/4 cup Cognac or brandy 1/2 cup canned crushed tomatoes with added puree 1/2 cup whipping cream 2 teaspoons minced fresh thyme or 1 teaspoon dried 2 x 7 to 8-ounce smoked haddock fillets 1/2 cup grated Gruyère cheese METHOD 1. Preheat grill. 2. Melt 2 tablespoons butter in heavy large pan over medium-high heat. 3. Add mushrooms and cook until golden, about 7 minutes. 4. Add Cognac. simmer until liquid reduces to glaze. 5. Reduce heat to medium. 6. Add tomatoes, cream and thyme. 7. Simmer until sauce thickens, stirring occasionally, about 7 minutes. 8. Season with salt and pepper. 9. Melt remaining 2 tablespoons butter in another heavy large frying pan over medium-high heat. 10. Season with salt and pepper to taste. 11. Add fish to pan. 12. Sauté until just cooked through, about 3 minutes per side. 13. Transfer fish to oven-proof baking dish. 14. Spoon sauce over. 15. Sprinkle cheese over. 16. Grill until cheese melts, about 2 minutes. Serves 2. |