Filets de Poisson Bercy aux Champignons, March 27th

Filets de Poisson Bercy aux Champignons
-- Fish Filets Poached in White Wine with Mushrooms

Serves 6
For mushrooms:
3/4 or 3 1/2 cups liced fresh mushrooms
2 Tb butter
1/8 tsp salt
Pinch of Pepper

To poach Fish:
2 1/2 lbs filet of sole or flounder
2 Tb minced shallots or green onions
Salt and Pepper
1 1/2 Tbs butter, cut into bits
1/4 cup dry white wine or 2/3 cup dry white vermouth plus 1/4 cup bottled clam juice and water
OR 1 1/2 cups wine and water mixed

Equipment for poaching fish:
Stovetop and oven safe dish
Buttered brown paper or waxed paper.

Sauce:
2 1/2 Tb flour blended to a paste with 3 Tb softened butter
3/4 to 1 cup whipping cream
Salt and pepper
Lemon juice

To finish:
1/4 cup grated Swiss cheese
1 Tb butter cut into bits

Preparation:
Preheat oven to 350 degrees.

Toss the mushrooms in hot butter over moderately high heat for a minute or two without browning. Season with salt and peper, and set aside.

Sprinkle half the shallots or onions in the bottom of oven safe dish. Season the filets lightly with salt and pepper and arange them in one slighty overlapping layer in the dish. If filets are thin, they may be folded in half so they make triangles. Sprinkle the filets with the remaining shallots or onions, and dot with butter. Spread the mushrooms over the filets. Pour in the cold liquid and enough water so fish is barely covered.

Bring almost to a simmer on top of the stove. Lay buttered paper over the fish. Then place dish in bottom third of preheated oven. Maintain liquid almost at a simmer for 8 to 12 minutes depending on the thickness of the filets. The fish is done when a fork pierces the flesh easily. Do not overcook; the fish should not be dry and flaky. Drain the poaching liquid into a saucepan.

Rapidly boil down the poaching liquid until it has reduced to 1 cup.

Off heat, beat the flour and butter paste into the hot liquid, then 1/2 cup of the cream. Bring to a boil. Thin out the sauce with additional tablespoons of cream until it coats the spoon nicely. Season to taste with salt, pepper, and drops of lemon juice.

Spool the sauce over the fish. Sprinkle on the cheese, and dot with butter. Place dish 6 to 7 inches from a hot broiler for 2 to 3 minutes to reheat fish and brown top of sauce lightly.

Dish may be prepared ahead and reheated as follows: After sprinkling on the cheese and butter, set aside. Before serving, reheat just to a simmer on top of the stove, then run for a minute or two under a hot broiler to brown the top of the sauce.