Kabeljou with mushrooms and sour cream

texies recipe Kabeljou with mushrooms and sour cream

Kabeljou with mushrooms and sour cream

We found this Lynn Bedford Hall recipe and tried it with some Texies hake which is always a good budget conscious and tasty option. While the recipe recommends Kabeljou as the tastiest option, any firm white fish will work with this recipe so choose one that you like.

1 kg kabeljou, skinned, filleted and cut into 4 servings
25ml flour
2ml salt
2ml paprika
25ml butter
25ml oil
1 large onion, chopped
300g mushrooms, slided (we used brown mushroom as they offer more flavour but white mushrooms work too)
10ml soy sauce
250ml sour cream
25ml sherry
grated parmesan or low fat mozzarella cheese

Mix the flour, salt and paprika and dust the fish on both sides.
Arrange the fish in a lightly buttered dish so the fish fits closely but does not overlap.
Heat the butter and oil and soften the onions and mushrooms. When just beginning to shrink, remove from the heat and add the soy sauce. Pour over the fish.
Combine the sherry and sour cream in the warm pan and also pur over the fish.
Sprinkle with your cheese of choice and bake uncovered for about 40 minutes at 180 degrees.

Delicious served with buttered rice and peas or even pasta.

Photo copyright to Alain Proust.

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