Poached fish in creamy sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Water |
| 2 | tablespoons | Wine, dry white |
| 1 | medium | Carrot; cut into 1/2\" pieces (about 1/2 cup) |
| 1 | Celery stalk; cut into 1\" pieces (about 1/2 cup) | |
| 1 | medium | Onion; sliced and separated into rings |
| 3 | tablespoons | Butter (or marg.) |
| 3 | tablespoons | Flour, all-purpose |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper, white |
| ½ | Lemon; sliced | |
| 3 | Peppercorns | |
| 1 | Bay leaf | |
| 2 | tablespoons | Parsley, fresh; chopped |
| ⅛ | teaspoon | Salt |
| 16 | ounces | Fish fillets; thawed |
| Breadcrumbs, seasoned dry | ||
| Paprika | ||
| 1 | cup | Half-and-half |
| ½ | cup | Fish stock; reserved |
| ¾ | cup | Cheese, Swiss; shredded(3oz) |
Directions
CREAMY SWISS SAUCE
Combine first 10 ingredients in a 12x8x2" baking dish; stir well, being sure vegetables are evenly distributed in dish. Cover with clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until vegetables are crisp-tender
Arrange fish fillets over vegetables with thicker portions to outside of dish (thinner portions may overlap, if necessary). Cover and microwave at HIGH for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Remove fish fillets, and keep warm. Strain fish stock, and discard vegetables. Add enough water to fish stock to measure ½ cup; use to prepare Creamy Swiss Sauce.
Return fillets to baking dish; spoon sauce over fillets. Sprinkle with breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to 3 minutes or until bubbly.
Creamy Swiss Sauce: Place butter in a 1-quart glass measure or casserole dish. Microwave at HIGH for 30 seconds or until butter melts; blend in flour, salt, and pepper. Gradually add half-and-half and fish stock, stirring well.
Microwave at HIGH 2-½ minutes; stir well. Microwave at HIGH for 1-½ to 2-½ minutes or until thickened and bubbly, stirring at 1 minute intervals. Add cheese, stirring until melted. Yield: about 2 cups.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-16-95