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

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