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Title: Catfish In Mushroom Cream Sauce
Serves: 4

Ingredients:

8.00		Catfish fillets
2.00	md	Carrots; scraped, thinly
		sliced, parboild
0.25	c	Grated onion
2.00	tb	Lemon juice
1.00	sm	Bay leaf
1.00		Clove garlic; crushed
1.00	ts	Parsley flakes
0.25	ts	Salt
0.25	ts	White pepper
0.25	c	Butter
		Lemon slices
		Fresh parsley sprigs
	---------	MUSHROOM CREAM SAUCE ---------
		Reserved pan liquid
0.25	c	Butter; divided
3.00	tb	All-purpose flour
0.25	ts	Salt
0.25	ts	Red pepper
0.25	c	Milk
0.25	c	Whipping cream
1.00	c	Sliced fresh mushrooms
0.12	ts	Pepper
1.00	ts	Lemon juice

Instructions:
Rinse fish in cold water, pat dry.
Put in greased 13 x 9 x 2 inch baking dish; add water to cover.
Add next 8 ingredients and dot with 1/4 cup butter.
Cover and bake at 350 for 25 minutes or until done.
Drain reserving pan liquid.
Remove and discard bay leaf.
Place reserved pan liquid in a medium saucepan; bring to a boil.
Cook until liquid is reduced to 1 cup.
Set aside.
Melt 1/4 cup butter and stir in flour, salt, and red pepper.
Add pan liquid.
Cook over medium heat until sauce thickens.
Add milk and whipping cream, stirring well.
Continue cooking over medium heat until mixture begins to boil.
Reduce heat, and simmer 2 to 3 minutes, stirring occasionally.
Pour sauce over fish and vegetables in baking dish.
Broil 4 inches from heating element 5 minutes or until lightly browned on top.
Garnish with lemon slices and fresh parsley sprigs.
Serve immediately.
Yeild 4 to 6 servings.