INGREDIENTS

6 Red Snapper Fillets (8 oz.)
1/2 Pound Mushrooms sliced
1 Tbls. Minced Shallots
1 Cup Half-and- Half
3 Tbls. Butter
1/4 Cup Pernod
2 Cups Fish Stock
1/2 Stick Butter cold sliced
Salt and Pepper to Taste
1/2 Cup White Wine

INSTRUCTIONS

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 will after each addition and adding next piece before preceding one is completely melted. Season sauce with salt and white pepper and pour over fish.