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| 4 Esslöffel | Butter; (1/2 stick) |
| 1/2 x ca. 450 g | mushrooms sliced |
| 1/4 Tasse | Cognac or brandy |
| 1/2 Tasse | Canned crushed tomatoes with added puree |
| 1/2 Tasse | whipping cream |
| 2 Teelöffel | Minced fresh thyme or 1 teaspoon dried |
| 2 | Orange roughy fillets; (7-to 8-ounce) |
| 1/2 Tasse | Grated Gruyere cheese |
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Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms; saute until golden, about 7 minutes. Add Cognac; simmer until liquid reduces to glaze. Reduce heat to medium. Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper.
Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet; saute until just cooked through, about 3 minutes per side. Transfer fish to broiler-proof baking dish. Spoon sauce over.
Sprinkle cheese over. Broil until cheese melts, about 2 minutes.
Serves 2.
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