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Receta Escade Con Crema
by Global Cookbook

Escade Con Crema
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Ingredientes

  • 6 x Fresh mild green chilies, roasted and peeled
  • 3 Tbsp. Butter, room temp.
  • 3 Tbsp. All-purpose flour
  • 2 c. Lowfat sour cream
  • 1 c. Half & Half
  • 1 x Clove garlic, chopped Salt and pepper, (white pepper is best)
  • 3 lb Fish fillets, floured
  • 3/4 stk butter
  • 6 lrg Mushrooms, sliced
  • 1 c. Monterey jack cheese, shredded
  • 1 c. Cheddar cheese, shredded

Direcciones

  1. Combine 3 Tbsp. each of butter and flour in small bowl and blend to smooth paste. Whisk lowfat sour cream and Half & Half in heavy medium size saucepan. Stir in garlic, salt and pepper. Place over medium heat and bring to a boil. Whisk in butter mix, 1 Tbsp. at a time. Reduce heat to low and let mix simmer for 15 min. Saute/fry fish in butter, dredged in flour. Saute/fry till half cooked, about 2 min per side. Remove from heat.
  2. Preheat oven to 350 degrees. Arrange fillets in baking dish. Heat 1 Tbsp. butter, add in chilies and mushrooms. Cook 5 min. Spoon mushroom mix over top. Top with lowfat sour cream mix. Sprinkle with shredded cheese. Bake till cheese is melted and fish is cooked, about 10 min. Don't overcook. Serve immediately.