Seafood in cream sauce

4 Servings

Ingredients

Quantity Ingredient
1½ pounds SCALLOPS, SHRIMP, SOLE,
1 x SNAPPER, OR A COMBINATION
1 cup WHITE WINE, COURT BOUILLON
1 cup SLICED MUSHROOMS
2 tablespoons SLICED GREEN ONION
1 each CLOVE GARLIC, MINCED
¼ cup BUTTER
2 tablespoons FLOUR
¼ teaspoon FRESHLY GROUND NUTMEG
1 x FRESHLY GROUND WHITE PEPPER
1 x SALT
1 cup MILK

Directions

Lightly poach the fish in the court bouillon until opaque.

Remove the fish and reserve the liquid. Cook the mushrooms, green onions, and garlic in the butter until tender. Blend in the flour, nutmeg, and white pepper aqnd salt to taste. Add the milk and reserved liquid all at once. Stir constantly until well blended. Cook over low heat until thick and bubbly. Add the fish. Heat and serve.

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