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2 tablespoons white table wine
Vi teaspoon seasoned salt
Vi teaspoon crushed thyme leaves
Vi teaspoon sugar
V» teaspoon pepper
Thaw fish if frozen. Rinse fish and pat dry. Cook mushrooms and onions in butter just until onion is tender. Remove from heat and stir in remaining ingredients. Cut a piece of heavy duty aluminum foil twice the length of a baking pan approximately 16” x 10” x 1”. Place foil in pan and lightly grease. Arrange fish in a single layer on foil. Stuff each fish with a tablespoon of sauce. Spread remaining sauce over top of fish. Bring foil up over fish and close all edges with tight double folds. Bake in a 350 degree oven for 25 to 30 minutes or until fish flakes easily when tested with a fork. Carefully open the foil and serve fish with sauce. (Serves 4)
Poached Fish
With Elegant Sauce
2 to 4 whole small trout, bass, catfish or similar fish
1 cup water
1 bay leaf
1 teaspoon instant minced onion
1 tablespoon lemon juice
Vi teaspoon salt
2 tablespoons butter
2 tablespoons flour
Vt cup sliced almonds
2 ounces mushrooms, sliced
2 tablespoons white table wine
2 tablespoons Half-andHalf
Place fish, water, bay leaf, onion, lemon juice and salt in a deep skillet or electric frypan. Cover and simmer for 10 to 15 minutes or until fish flaskes easily when tested with a fork. Remove fish from skillet and place on a platter, covering with foil to keep warm. Remove bay leaf. For sauce, add butter and flour to liquid in skillet and whisk well with wire whisk. Heat gently, whisking all the time until a smooth, thickened sauce. Add mushrooms and almonds and
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