Recipe by Kittencal@recipezazz
This recipe goes back years and I still make it often, you can use any meaty fish fillets for this, I have used cod and salmon steaks in the past, the garlic is optional but I add in it, the recipe is for four fillets but can be doubled :)
Top Review by Yellowbird
Made the recipe as written for our Christmas Eve celebration - we do the fish/meatless tradition. My husband and I particularly loved the sauce. I gave 4**** because I'm not a huge fan of fish with cheese. I think the recipe would be nice made with chicken, which I'll try soon. Thanks for a very nice company dish!
- 1⁄2 cup butter, divided
- 1 lb button mushroom, sliced (can use more)
- 1 tablespoon fresh minced garlic (optional)
- 1⁄2 cup brandy or 1⁄2 cup cognac
- 1 cup crushed tomatoes
- 1 cup whipping cream (unwhipped)
- 2 teaspoons dried thyme
- 4 meaty fish fillets (I use cod)
- 1 1⁄4 cups gruyere cheese, grated (or to taste)
Directions See How It's Made
- Set oven to broiler heat.
- Melt 1/4 cup butter in a large skillet over medium heat.
- Add in mushrooms; saute for about 7-8 minutes.
- Add in the garlic (if using) and saute for another 2 minutes.
- Add in brandy or Cognac; simmer until the liquid reduces to a glaze.
- Reduce heat to medium and add in the tomatoes, whipping cream and thyme; simmer until the sauce thickens, stirring occasionally (about 10 minutes).
- Season the sauce with salt and pepper.
- In another skillet melt 1/4 cup butter over medium heat.
- Season the fish fillets with salt and pepper.
- Add the fish to the skillet and saute for about 3 minutes on each side, or until JUST cooked through.
- Transfer the fish to a broiler-proof baking dish.
- Spoon the sauce over the fillets.
- Sprinkle with Gruyere cheese over the top.
- Broil until the cheese melts (about 2 minutes).