Fish and Mushroom

Ingredients
500 gms fish fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely
Method
1. Clean the fillets an cur into serving size
2. Heat 2 butter in a pan, cook the fish fillets till they flake easily
3. Keep warm, heat 1 tbsp butter
4. Add cornstarch and stir for 3 minutes
5. Add milk and stir continuously, to avoid lumps
6. Add salt, oregano and black pepper
7. Add mushrooms, carrot and peas
8. Cook till thickened, pour over cooked fillets
9. Garnish with cerely, serve with bread

Note: If the fillets are cold, warm in the oven and then pour the sauce.

Potato & Mushroom Gratin

Ingredients
2-3 cups of pre boiled, shredded chicken
6 tablespoons butter
1 kg mushrooms
chopped
8-10 pods of garlic, chopped fine
2 teaspoons dried thyme
1 teaspoon dried rosemary
crushed
salt to taste ground black pepper to taste
2 cups chicken broth
1-1/2 kg baking potatoes
scrubbed
2 cups parmesan cheese
2 cups heavy whipping cream
1 1/4 teaspoons salt 1 teaspoon
freshly ground black pepper

Method
1. Melt butter in a large vessel over high heat and saute mushrooms, until liquid evaporates
(about 10 minutes). Add garlic, thyme, and rosemary; saute; 1 minute. Add chicken and
chicken broth. Simmer until liquid evaporates, stirring often, about 15 minutes. Season
with salt and pepper.
2. Cool. Preheat to 375 degrees F (190 degrees C). Prepare the baking dish by buttering
the inner surface well. Peel potatoes, and cut into thin slices. Arrange a third of the potatoes in prepared dish, overlapping slightly. Pour half of the chicken-mushroom mixture over the potatoes.Sprinkle a third of the cheese over mushrooms.
3. Repeat layering a third of the potatoes, remaining chicken-mushroom mixture, and a third
of the cheese. Arrange remaining potatoes atop cheese. Whip together the cream, salt, and pepper in a large bowl. Blend well and pour mixture over potatoes. Cover loosely with foil. Position 1 rack in middle of the oven, and another rack in bottom third of oven Bake in oven until potatoes are tender and liquid thickens (approx.1 hour and 15 minutes).
4. Uncover. Make sure potatoes are submerged. Sprinkle remaining cheese over potatoes.
5. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer.
6. Let it stand 10 minutes before serving. Serve with Garlic bread.