1 1/2 lb Scrod fillet* (about 1 inch thick), cut into 4 pieces
1 tbsp Lemon juice
1/2 tsp Dried tarragon leaves
4 slice Tomato
1/2 cup Dry white wine, clam juice or chicken broth
1/2 cup Half and half
5 1/2 tbsp Cornstarch
1 can (about 6 ounces) cooked peeled shrimp, drained
4 Servings Idaho instant mashed potato flakes**
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In microwave-safe 9-inch deep dish, pie plate or shallow casserole. arrange scrod in single layer. Sprinkle with lemon juice, salt, pepper and tarragon. Top each with tomato, onion and mushrooms; add wine. Cover loosely with plastic wrap; cook on High 11 to 13 minutes or until fish flakes easily with fork, rotating dish once. Meanwhile, in microwave-safe 4-cup measure, combine half and half and cornstarch until smooth; stir in shrimp. Drain liquid from scrod into measure. Cook on High 3 to 4 minutes or unti l thickened, stirring once. Pour sauce over scrod. Spread or decoratively pipe potatoes over sauce. Sprinkle with paprika. Cook on High 2 minutes to heat through. Makes 4 servings
* Or substitute for any white fleshed fish filet ** Mashed Potatoes: In microwave-safe bowl combine 1 1/4 cups hot water, 1/2 cup milk, 2 tablespoons margarine or butter and 1/2 teaspoon salt. Stir in 1 1/3 cups mashed potato flakes Cover loosely with plastic wrap; cook on High 2 to 3 minutes or until bubbly. Stir before using.
From the files of Al Rice, North Pole Alaska. Feb 1994
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