¼ c Butter
3 c Mushrooms, sliced
½ tsp Lemon rind, grated
½ c Dry white wine
1 Tbsp Flour
½ tsp Dry mustard
2 lbs Cod, cut into 4 portions and poached
1 c Light cream
½ tsp Salt
1/8 tsp Pepper
1 ½ c Soft bread crumbs
2 Tbsp Parsley, chopped
In a large frypan, melt 2 Tbsp butter over medium heat. (Set remaining butter aside.) Add mushrooms and lemon rind to
pan; sauté until cooked and most of the liquid has evaporated.
In a small bowl, combine the wine, flour and mustard; stirring until smooth. Add to mushrooms and stir until well
blended; set aside. Arrange fish in a 6 cup baking dish. Spoon mushroom mixture around fillets. Combine cream, salt,
pepper, nutmeg; pour over fish.
Melt remain 2 Tbsp butter; add bread crumbs and parsley. Toss lightly until blended. Sprinkle over fish and bake at 375º
F for 20 minutes or until bubbly and crumbs are golden.