Tonight's dinner was a complete Hail Mary. I knew I was making talapia but had no idea what I was going to do with it. There was crème fraiche that I had to use up so I almost went with the Mustard Roasted Fish recipe but I wanted something new. What I ended up with was the talapia baked in a mushroom and shallot cream sauce with a touch of wine and mustard. Close to mustard roasted fish but just different enough. There was a moment as I was stirring the crème fraiche into the mushrooms that I thought, "This could be a real disaster. Then what am I going to serve them for dinner?" Luckily it did come together quite nicely but if it didn't, there's nothing wrong with scrambled eggs and toast!
Whitefish In Mushroom Cream Sauce
1 tbsp olive oil
10 oz crimini mushrooms, sliced
1 large shallot or 1/2 small onion, chopped small
1/4 cup white wine
1/4 cup low-sodium chicken broth*
1/2 cup crème fraiche**(I buy mine ready-made at Trader Joe's)
1 tbsp Dijon mustard
1 tbsp whole grain mustard
3-4 boneless/skinless fillets of white fish
Salt & pepper
Heat oil in a medium pan over medium heat. Preheat oven to 425 degrees F.
*A lot of recipes call for just a bit of chicken broth. What to do with the left over broth? Freeze it in sandwich bags or ice cube trays. Then you just defrost the amount you need when a recipe calls for some. Or if you use broth quite often you can buy the large 4 cup container of broth that has a reclosable spout. You just pour the amount you need and pop the rest back in the fridge.
**Homemade Crème fraiche
1. 1 cup whipping cream mixed with 2 tablespoons buttermilk.
2. Combine well in glass jar and cover.
3. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.
4. Stir well and refrigerate.
5. Use within 10 days.
Pyrex Accents 2-Quart Rectangular Baking Dish
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