Easy Burbot baked in Vermouth

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7 ounces [200 ml]Vermouth Juice of 1 orange Pinch curry powder
2 cups canned mushrooms, with liquids
3 tbsp. heavy cream [35%]
2 medium size diced onions
1 grated Carrot
4 tbsp. Butter
salt and pepper, to taste
Flour
Directions
Mix vermouth, orange juice, curry powder, mushrooms liquids, salt and pepper and boil to reduce liquid to
1/2 cup [125 mL], over high heat.
Stir in cream and simmer for 2 minutes longer. Keep warm.
Saute grated carrot and the minced onion in melted butter for 2 minutes. Mix in mushrooms and the sauce and pour the mixture into a large oven-safe dish.
Flour the fillets, put them in the sauce and bake them at 400( F. for 20 minutes or until they flake easily with a fork.
Serve in baking dish with whatever vegetables, pasta or potatoes you like.

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