Poached Fish In Cheese Sauce Recipe
Ingredients
| Lemon juice | 1 1/2 Tablespoon | |
| Bay Leaf | 1 | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Black peppercorns | 3 To taste | |
| Parsley sprigs | 3 | |
| Salt | 1/4 Teaspoon | |
| Fish fillets package | 1 , frozen | |
| 6 each small red or white thin-skinned potatoes and small white boiling onions (cut in half, if larger than | ||
| 1 1/2 inches in diameter) | ||
| Frozen peas | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 1 1/2 Tablespoon | |
| Milk | 1/4 Cup (16 tbs) | |
| Dry mustard | 1/4 Teaspoon | |
| Shredded Swiss cheese | 2/3 Cup (16 tbs) | |
| Dash of ground nutmeg | ||
Directions
In a wide frying pan, combine lemon juice, bay leaf, wine, peppercorns, parsley, and salt.
Add fish, potatoes, and onions; then add water just to cover fish.
Bring to a boil; cover, reduce heat, and simmer until fish is almost opaque throughout (about 15 minutes).
Add peas; cover and simmer until fish tests done takes 4 to 6 more minutes.
With a slotted spatula, transfer fish and vegetables to a rimmed platter; cover and keep warm.
Boil poaching liquid, uncovered, until reduced to 2/3 cup.
Strain liquid into bowl; set liquid aside and discard seasonings.
Melt butter in a pan over low heat.
Stir in flour and cook until bubbly; remove from heat.
Gradually whisk in reserved poaching liquid along with milk and mustard.
Return to heat and cook, stir ring, until thickened.
Add Swiss cheese and nutmeg; continue stirring, until cheese is melted.
Pour over fish and vegetables.
Add fish, potatoes, and onions; then add water just to cover fish.
Bring to a boil; cover, reduce heat, and simmer until fish is almost opaque throughout (about 15 minutes).
Add peas; cover and simmer until fish tests done takes 4 to 6 more minutes.
With a slotted spatula, transfer fish and vegetables to a rimmed platter; cover and keep warm.
Boil poaching liquid, uncovered, until reduced to 2/3 cup.
Strain liquid into bowl; set liquid aside and discard seasonings.
Melt butter in a pan over low heat.
Stir in flour and cook until bubbly; remove from heat.
Gradually whisk in reserved poaching liquid along with milk and mustard.
Return to heat and cook, stir ring, until thickened.
Add Swiss cheese and nutmeg; continue stirring, until cheese is melted.
Pour over fish and vegetables.
Chef
