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March 30, 2006
Bundled Fish
This is a recipe that my friends kept taking from me, we thought it was lost for good. We found it again recently tucked in one of my late grandmothers cookbooks on the same little piece of paper we gave it to her on. This is a light and tasty fish recipe that even those who wouldn't normal eat fish will love. Enjoy Connie.
Bundled Fish
1 lb pkg frozen fish fillets
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup sliced mushrooms
2 Tbl butter
1/3 cup plain yogurt
½ tsp dill weed
½ tsp salt
¼ tsp pepper
1 pkg crescent rolls 8
1 beaten egg
Thaw & drain fish on paper towel. Arrange fish in pan to make 4 servings. In sauce pan cook carrot, onion, and mushrooms in butter. Covered about 5 minutes, uncover and simmer for 2 minutes or until liquid has evaporated. Stir in yogurt, salt, pepper and dill weed. Unroll crescents and make 4 rectangles. Spoon ¼ of the vegetable mixture over each fish. Top with rectangle of dough. Brush with mixture of egg and 1 Tablespoon water. Cut slits for steam to escape. Bake in a 350 deg oven for 30-35 minutes. Serve with Lemon-Onion Sauce
Lemon-Onion Sauce
¼ cup grated onion
2 Tbl butter
Saute onion in butter
Stir in 1 Tbl Cornstarch
1 cup chicken broth
Cook until bubbly.
Stir in ¼ tsp lemon peek & 2 tsp lemon juice.
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Posted by Willie Crawford at March 30, 2006 11:06 PM
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