August 29, 2016
By Randolph Bush
- 2 tablespoons butter
- 2 tablespoons flour
- 12 ounces half and half
- 3 tablespoons butter
- ½ cup mushrooms, thinly sliced
- 1 tablespoon dry sherry
- 2 ounces clam juice
- 5 ounces shrimp, peeled
- 1 tablespoon parsley, chopped
- 2 green onions, finely chopped
- 2 (6-ounce) fish filets
- 1 tablespoon paprika
Preheat the oven to 500 degrees. Cut out two 16x10 heart-shaped parchment paper. Fold hearts in half and crease.
In a saucepan over medium-high heat, melt the 2 tablespoons of butter. Whisk in the flour and cook, stirring constantly, for 2 minutes. Whisk in the half and half; bring to a boil. Reduce heat to a simmer and cook until thick, about 2 minutes. Season with salt and pepper. Remove from heat and reserve.
In a sauté pan over medium-high heat, melt the 3 tablespoons of butter. Add the mushrooms and cook until browned. Add the dry sherry and clam juice. Cook until reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat and stir in the shrimp, parsley, green onions and sauce.
Place a fish filet on one side of a heart. Season with salt and pepper. Put half of shrimp mixture over filet and sprinkle with paprika. Fold parchment over filet and fold up edges to seal. Transfer to a sheet pan. Repeat with other heart. Bake until fish is cooked, about 10 minutes.