Escade Con Crema Recipe
Servings: 4
Ingredients
- 6 x Fresh mild green chilies, roasted and peeled
- 3 Tbsp. Butter, room temp.
- 3 Tbsp. All-purpose flour
- 2 c. Lowfat sour cream
- 1 c. Half & Half
- 1 x Clove garlic, chopped Salt and pepper, (white pepper is best)
- 3 lb Fish fillets, floured
- 3/4 stk butter
- 6 lrg Mushrooms, sliced
- 1 c. Monterey jack cheese, shredded
- 1 c. Cheddar cheese, shredded
Directions
- Combine 3 Tbsp. each of butter and flour in small bowl and blend to smooth paste. Whisk lowfat sour cream and Half & Half in heavy medium size saucepan. Stir in garlic, salt and pepper. Place over medium heat and bring to a boil. Whisk in butter mix, 1 Tbsp. at a time. Reduce heat to low and let mix simmer for 15 min. Saute/fry fish in butter, dredged in flour. Saute/fry till half cooked, about 2 min per side. Remove from heat.
- Preheat oven to 350 degrees. Arrange fillets in baking dish. Heat 1 Tbsp. butter, add in chilies and mushrooms. Cook 5 min. Spoon mushroom mix over top. Top with lowfat sour cream mix. Sprinkle with shredded cheese. Bake till cheese is melted and fish is cooked, about 10 min. Don't overcook. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 4 servings | |
| Calories 797 | |
| Calories from Fat 649 | 81% |
| Total Fat 73.66g | 92% |
| Saturated Fat 45.3g | 181% |
| Trans Fat 0.0g | |
| Cholesterol 205mg | 68% |
| Sodium 632mg | 26% |
| Potassium 582mg | 17% |
| Total Carbs 16.93g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.52g | 5% |
| Protein 21.06g | 34% |
