A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Rockfish With Jumbo Lump Crab And Sherry Dijon Cream
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Pan-cooked rockfish fillets are simmered in white wine and then topped with a sherry and cream crab sauce.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 shallot, minced
6 ounces dry sherry
1 pint heavy cream
4 tablespoons Dijon mustard
4 tablespoons butter
8 ounces lump crab meat
kosher salt and pepper
4 rockfish fillets (6 to 8 ounce size)
6 ounces white wine
directions
Preheat the oven to 400 degrees F.
Combine the shallots and sherry in a 1-quart saucepan over medium heat. Cook, stirring frequently, until the shallots are softened and the sherry has reduced by half. Add the heavy cream and cook, stirring frequently, until reduced by half.
Reduce the heat to low. Stir in the mustard. Season to taste with salt and pepper.
Stir in half of the butter. Gently fold in the crab. Keep the sauce warm until ready to serve.
Place a large ovenproof skillet on medium heat. Add the remaining butter. Season the fish with salt and pepper. When the butter in the pan has melted, add to the pan and cook for 2-3 minutes. Turn the fish over. Carefully pour the wine in around the fish.
Place the skillet in the oven and bake at 400 degrees F for 8-10 minutes or until the fish is cooked through. Actual cook time will depend on the thickness of the fish.
Place one fish fillet on each individual serving plate. Top evenly with the crab sauce. Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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