SHRIMP OR SOLE & MUSHROOMS VERMOUTH

cook and stir together in a fry pan until mushrooms are tender, over med. high heat:
2 tbsps. butter
2 cups fresh mushrooms, sliced
l stalk celery, thinly sliced
l/2 small onion, diced
Line a greased 9″ baking dish with:
l lb. shrimp or sole fillets
Spoon mushroom mixture over the fish.
Whisk together in a bowl, then pour half over mushrooms:
l/3 cup tomato paste
l cup heavy cream
3 ttbsps. vermouth
l/4 tsp. salt
2 tbsps. fresh parsley, chopped
Cover with:
l lb. sole fillets or shrimp
Spoon remaining sauce over the second layer of fish.
Grind until fine in a good processor:
2 slices whole wheat bread
l tbsps. butter
Sprinkle the bread crumbs over the sauce and bake at 350 for 40-45 mins. or until the fish flakes easily.
Serves 4. Peter Christian’s Cookbook