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Burbot baked in Vermouth
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Ingredients Ingredients 6 large or 12 small sole fillets 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 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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