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6 Red Snapper Fillets (8 oz.) 1/2 Pound Mushrooms sliced

1 Tbls. Minced Shallots 1 Cup Half-and- Half

3 Tbls. Butter 1/4 Cup Pernod

2 Cups Fish Stock 1/2 Stick Butter cold sliced

Salt and Pepper to Taste 1/2 Cup White Wine


In large heavy skillet cook mushrooms and shallots in butter over moderate heat, stirring,

for 5 minutes. Add fish stock and wine and bring liquid to simmer. Add fish fillets and

poach 3 minutes on each side, until they just flake when tested with a fork. Transfer fish

and mushrooms with slotted spatula to heated platter. Over high heat, reduce poaching

liquid by two thirds, add half- and- half, and again reduce by half. Add Pernod and bits of

cold butter, 1 piece at a time, whisking will after each addition and adding next piece

before preceding one is completely melted. Season sauce with salt and white pepper and

pour over fish.

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