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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Fish & Shellfish > Baked Haddock with Mushroom Sauce |
Baked Haddock with Mushroom Sauce
Here's another wonderful main course for the mushroom extravaganza. Haddock is a wonderfully light, flaky fish. It goes well with a variety of sauces, but this combination of mushrooms, wine, and green onions it simple, light, and hard to beat. Served lakeside with candlelight, soft music, and fresh garden vegetables it makes a romantic gourmet dinner. It's also wonderful in the spring with tender fresh asparagus.
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Ingredients:
One pound super fresh haddock fillets
2 cups of fresh Brown Clamshell mushrooms, cleaned and sliced
3 green onions, sliced
1 tablespoon unsalted butter
1/3 cup chicken stock
¼ cup dry white wine
2 teaspoons cornstarch
¼ cup water
Lemon-pepper seasoning
preparation
Cut the fresh fish into 4 serving size portions. Rinse and pat dry with paper towels.
Place the fish in a rectangular baking dish, sprinkle with lemon-pepper seasoning, and bake in a 450 degree F oven, uncovered. Continue cooking until the fish flakes easily with a fork. Allow about 5 minutes of cooking time per ½ inch of thickness.
While the fish is baking, prepare the mushroom sauce. In a small saucepan, cook the mushrooms and green onion in butter until tender. Stir in the chicken stock and wine. Add the cornstarch to ¼ cup cold water, and mix to form a "slurry." Add the slurry to the mushroom mixture, stirring constantly, to thicken. Continue to cook and stir until the mixture is thickened and bubbly, then continue cooking for about 2 minutes more.
Transfer the cooked fish fillets to serving plates and spoon the mushroom sauce over the top.
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