Poached fish in creamy sauce
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Poached fish in creamy sauce
  Fish    Microwave    Sauces  
Last updated 6/12/2012 1:18:22 AM. Recipe ID 49202. Report a problem with this recipe.
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      Title: Poached fish in creamy sauce
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      Yield: 4 Servings
 
      3 tb Water
      2 tb Wine, dry white
      1 md Carrot; cut into 1/2" pieces
           -(about 1/2 cup)
      1    Celery stalk; cut into 1"
           -pieces (about 1/2 cup)
      1 md Onion; sliced and separated
           -into rings
    1/2    Lemon; sliced
      3    Peppercorns
      1    Bay leaf
      2 tb Parsley, fresh; chopped
    1/8 ts Salt
     16 oz Fish fillets; thawed
           Breadcrumbs, seasoned dry
           Paprika

MMMMM---------------------CREAMY SWISS SAUCE--------------------------
      3 tb Butter (or marg.)
      3 tb Flour, all-purpose
    1/4 ts Salt
    1/8 ts Pepper, white
      1 c  Half-and-half
    1/2 c  Fish stock; reserved
    3/4 c  Cheese, Swiss; shredded(3oz)
 
  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 1/2 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 2-1/2 minutes; stir well.  Microwave at HIGH for
  1-1/2 to 2-1/2 minutes or until thickened and bubbly, stirring at 1
  minute intervals.  Add cheese, stirring until melted. Yield: about 2
  cups.
  




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Recipe ID 49202 (Apr 03, 2005)

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