Saucy fish fillets
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fish fillets |
| 1 | Bottle beer | |
| ½ | cup | Water |
| 1 | small | Onion, quartered |
| 1 | small | Celery stalk, cut in chunks |
| 2 | tablespoons | Minced parsley |
| 1 | teaspoon | Salt dash of white pepper |
| 2 | Egg yolks | |
| 2 | tablespoons | Cream |
| 2 | tablespoons | Butter |
Directions
Put beer, onion, celery, parsley, salt and pepper in a skillet. Heat to boiling and add fish. Cover and simmer about 8-10 minutes, or just until fish flakes with a fork. Drain fish and put onto deep platter.
Place in a 300 degree oven to keep warm. Boil cooking liquid about 5 minutes to reduce and strain. In the top of a double boiler, beat egg yolks with cream. Gradually stir in ½ C hot strained cooking liquid. Cook over boiling water, stirring constantly, until thickened. Cut butter into small pi eces and stir into sauce, one piece at a time. Pour sauce over fish. Makes 3-4 servings From the files of Al Rice, North Pole Alaska. Feb 1994