Fish In Wine Sauce
Contributed by Helene Noreen.
Ingredients
- 1 1/2 lbs. fish fillets (cod, sole, halibut)
- 1 c. white wine
- 1 1/2 tsp. lemon juice
- 12 large mushrooms, sliced
- 1/4 c. butter
- 2 egg yolks
- 1 c. heavy cream
- 3/4 tsp. salt
- 1/8 tsp. pepper
Method
- Poach fish fillets in wine and lemon juice until tender.
- Saute mushrooms in 1 Tbsp. butter.
- Remove fish to hot platter and keep warm while making sauce.
- Heat wine in which fish was cooked to boiling and continue cooking for 10 minutes.
- Beat egg yolks and add cream. Pour wine over mixture, stirring constantly.
- Add remaining butter, mushrooms, parsley, salt and pepper.
- Pour over hot fish and serve. Serves 6.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.