| 6 Red Snapper Fillets (8oz.) | 1 Tbls. Minced Shallots |
| 3 Tbls. Butter | 2 cups of fish stock |
| Salt and Pepper to taste | 1/2 pound Mushrooms sliced |
| 1 cup Half and Half | 1/4 cup Pernod |
| 1/2 stick Butter cold sliced | 1/2 cup white wine |
In large heavy skillet cook mushrooms and shallots in butter over moderate heat.
Stirring, for 5 minutes. Add fish stock and wine and bring liquid to simmer. Add fish
fillets and poach 3 minutes on each side, until they just flake when tested with a fork.
Transfer fish and mushrooms with slotted spatula to heated platter. Over high heat, reduce
poaching liquid by two thirds, add half and half, and again reduce by half. Add Pernod and
bits of cold butter. 1 piece at a time, whisking well after each addition and adding next
piece before preceding one is completely melted. Season sauce with salt and white pepper
and pour over fish.