Recipe - Escade Con Crema

6 Fresh mild green chilies;
roasted and peeled
3 tablespoon Butter; room temp.
3 tablespoon Allpurpose flour
2 cup Sour cream
1 cup Half & Half
1 Clove garlic; minced
Salt and pepper; (white
pepper is best)
3 pound Fish fillets; floured
Three fourths Stick butter
6 lg Mushrooms; cut or sliced up
1 cup Monterey jack cheese;
shredded
1 cup Cheddar cheese; shredded

Combine 3 tablespoons each of butter and flour in small bowl and blend to
smooth paste. Whisk sour cream and Half & Half in heavy medium size
saucepan. Stir in garlic, salt and pepper. Place over medium heat and bring
to a boil. Whisk in butter mixture, 1 tablespoon at a time. Reduce heat to
low and let mixture simmer for 15 minutes. Saute fish in butter, dredged in
flour. Saute until half cooked, about 2 minutes per side. Remove from heat.
Preheat oven to 350 degrees. Arrange fillets in baking dish. Melt 1
tablespoon butter, add chilies and mushrooms. Cook 5 minutes. Spoon
mushroom mixture over top. Top with sour cream mixture. Sprinkle with
shredded cheese. Bake until cheese is melted and fish is cooked, about 10
minutes. Do not overcook. Serve immediately.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Mar 12,
1998