Posts Tagged ‘cream sauce’

My Favourite Fish Dish

December 13, 2008


My very underestimated neighbour, who gave me the broad beans the other day, also gave me a nice big fillet of Blue Eyed Trevalla fresh off her friend’s fishing boat. I was thrilled, because it costs $35 a kilo here, and I was holding about 800 grams! I knew exactly what I was going to make with it, and today’s weather only reaffirmed my choice (we had 8.4mm of rain in the last 24 hours).

Baked Fish with Cream & Mushroom

My family have been eating this dish ever since I can remember. In fact I can’t even remember learning how to make it, I’ve just akways known.

You will need:

750-1kg of firm-fleshed white fish

400-500 mL cream

4-5 mushrooms, sliced

1 packet powdered cream of mushroom soup

grated cheddar cheese, to cover


Preheat oven to 180 degrees Celsius. Cut fish into serving sized portions, and arrange evenly in a square baking dish. Sprinkle over the powdered soup mix, and pour the cream evenly over the fish. Drop the mushrooms in around the fish pieces, and season generously with cracked pepper. Cover with a generous layer of grated cheese (who care about heart disease, right Tim?) and bake for 40-50 minutes, turning the dish around if needed, after 20 minutes.


Serve with fluffy white rice, and you really need to slather it with the sauce, because, while the fish will be delicious, the sauce is absolutely to die for, and I would happily eat a bowl of just rice & sauce!! Can’t get enough sauce.



Pasta with Tuna & Spinach

November 25, 2008


Since my spinach in the veggeie patch is getting gigantic (I blame the cool wet weather for the growth spurt) so I thought I better use some in tonight’s meal. I had a look around the kitchen….no chicken…no bacon…. what am I going to make! Then in the pantry I found two small tins of tuna, and I thought this might just work…

You will need:

Some tuna (I used chunks in springwater)

300 mL cream

1 onion, finely chopped

1/2 cup white wine

Some spinach, some pasta, and some pepper to taste.


Put your pasta on to cook, and while it’s cooking make the sauce.

In a medium frying pan, cook the onion in a little butter until tender & slightly browned. Add tuna & white wine, breaking up the tuna chunks as it simmers. Reduce until there is almost no liquid left, and then add the cream and grind a good amount of pepper to season. Drain cooked pasta, and transfer back into the pot. Pour sauce onto pasta and stir through. Roughly tear spinach into managable pieces, and stir through the pasta (you may need to turn the heat on low). Cook until spinach is wilted. Serve & enjoy!