Fish in Wine Sauce
1 ½ lbs. fish filets
1 cup white wine
1 ½ tablespoon lemon juice
12 large mushrooms, sliced
¼ cup butter
2 egg yokes
1 cup cream (half and half)
1 tablespoon chopped parsley
¾ teaspoon salt
1/8 teaspoon pepper
Pouch fish fillets in wine and lemon juice until tender. Sauté mushrooms in 1-tablespoon butter. Remove fish to hot platter and keep warm while making sauce. Heat wine in which the fish was cooked to boiling and continue cooking for 10 minutes. Beat egg yokes 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