Hungarian Whitefish with Mushrooms and Sour Cream - Chicago Tribune 11/69

It’s raining today. There are floods everywhere. Derek had the day off, so we decided to drive to Bodega Bay to watch the rain fall in the water while we ate some seafood. What should have been a twenty five minute drive took an hour and a half as a result of the detours. It was such a beautiful drive and a beautiful day. We saw a herd of fifteen to twenty wild horses running in the rain. The sea lions were scavenging under the pier at the restaurant while we ate cioppino and crab cakes…. It was raining sheets sideways. It was really magical. So we went with the seafood theme and got some locally caught Sole for the dinner tonight. What makes this recipe even more special is the inscription by my Grandma. After the usual “VG” and the date she made it, 12/4/69, she wrote “Harold said make again.”

Harold Otto Schubert is my Granddad. He and Grandma were married 53 years before he passed away. I can say absolutely and without any hesitation he is the best man I have ever met. He never really spoke unless he had something important to say, so when he did speak everyone listened to him. I listened to him, and at a time when I didn’t listen to most people. He was a rock. I love and miss him every day. Teddy’s middle name is Harold and if he becomes even half the man his namesake was, then we did a good job.

We steamed broccoli with cheddar to go with the sole. It was really good. The lobster thermidore last week definitely raised the bar. It was lovely to have a picnic by the fireplace, listening to the rain and thinking about my Granddad.

(I would use thicker cuts of sole or another whitefish on this. The sauce was incredible but the fish seemed to disappear after being cooked for 15 minutes. I would cook for 7 in future.)

Hungarian Whitefish with Mushrooms and Sour Cream - Chicago Tribune 11/69

INGREDIANTS

4 boneless whitefish fillets

¼ cup butter

Salt, paprika

1 cup sliced mushrooms

1 can cream of mushroom soup

1 cup sour cream

Directions

Butter a shallow baking dish. Place fillets in and dot with butter. Sprinkle fish with salt and paprika. Sprinkle mushrooms over fish fillets. Bake at 350° for 15 minutes. Combine soup and sour cream. Heat just till mixture bubbles. Spoon sauce over fish and bake 15 minutes more. Sprinkle top with paprika.