6 oz. white button mushrooms
2 oz. butter
8 fl. oz. white wine (Meursault, Chardonnay)
4 fl. oz. fish broth or clam juice
2 fl. oz. heavy cream
1 egg yolk
2 tbsp. Fresh Dill, coarsely chopped
Coarse Sea Salt and Black Pepper
Olive oil or butter to grease pan
LET'S GET COOKING!
Preheat oven 350 F. Grease the bottom of an oven proof dish with some olive oil or butter
Finely mince the shallots and slice the mushrooms. Place in the bottom of oven proof dish.
Season fish filets with salt and pepper on both sides and place on top of mushrooms and shallots. Pour wine over filets and cover with aluminum foil and bake for 15 minutes.
Uncover and using a large spoon, grab the cooking liquid in the bottom of the dish and place in a small sauce pan. Add fish broth or clam juice and simmer for 5-7 minutes or until reduced by half.
In a small bowl, mix cream with egg yolk and whisk into the warm broth. Whisk until slightly thick. Add butter bit by bit and season with salt and pepper.
Pour sauce over fish and sprinkle dill on top.