INGREDIENTS
4 bluefish fillets
3 TBSP. butter
2 TBSP. flour
1 cup light cream
1/2 tsp. salt
1 tsp. dry sherry
1/8 tsp. pepper
1/8 tsp. red pepper
1/4 tsp. celery salt
Dash of paprika
1/2 cup mushrooms, chopped
DIRECTIONS
Steam the bluefish by placing a little water in a large frying pan.
Add a buttered cake rack.
Bring water to a boil, place the fillets on the rack, cover and steam until the fish flakes.
Remove to a heated platter and place in oven until the sauce is ready.
In a small saucepan, melt the butter and blend in the flour.
Add cream slowly, blending well.
Add rest of ingredients except sherry and bring to a boiling point.
Add sherry and serve sauce over bluefish fillets.
Serves 4.
