New Orleans Fish Meuniere

By JimMac

Ingredients

• Sauce:
• 1 peeled and sliced lemon
• 2 bay leaves
• 1 small bottle Worcestershire Sauce
• 1/4 cup heavy cream
• Fish:
• fish fillets - any type of firm white fish
• 1/2 cup andouille sausage, cut into small cubes
• 1/2 cup parmesan cheese
• 1/2 cup bread crumbs

Preparation

Step 1

Sauce:

Combine sauce ingredients in a medium sized saucepan. Simmer for 1 hour or until reduced. Strain and add 1/4 cup heavy cream.

Fish:

Fry the andouille cubes to render the fat. Set aside.

Brown fish in the same pan. Place browned fish on a baking tray or dish. Mix parmesan cheese and breadcrumbs together and sprinkle over the fish. Sprinkle the andouille cubes over the fish. Bake at 350 degrees until fish is cooked - 5 to 10 minutes.

Serve with new potoatoes, drizzle fish with the sauce.