Poached Fish Mimosa Recipe
Poached Fish Mimosa is an amazingly delicious side dish. Try this tempting and alluring Poached Fish Mimosa; I am sure you will always want to have it in your coming parties!
Ingredients
| 1 1/2 lbs frozen cod, flounder or perch, thawed 750 g | ||
| Skim milk | 2 Cup (16 tbs) | |
| Eggs | 2 | |
| Butter | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Flour | 3 Tablespoon | |
| Prepared mustard | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
Directions
Cut fish into serving size pieces.
Place in a heavy, medium sized frypan.
Pour the milk over the fish.
Put the pan over medium heat and bring to a boil; reduce the heat and simmer fish 5 to 7 minutes. (If the fish is not completely covered, spoon hot milk over it as it poaches.)
Remove fish carefully to warm serving platter; reserve poaching liquid.
Chop egg whites.
Press egg yolks through sieve.
Melt butter in saucepan.
Saute onion for 1 to 2 minutes.
Blend in flour until well mixed.
Stir in poaching milk, mustard and salt.
Cook, stirring constantly, until sauce thickens.
Fold in chopped egg white.
Pour over fish.
Garnish with sieved egg yolk.
Place in a heavy, medium sized frypan.
Pour the milk over the fish.
Put the pan over medium heat and bring to a boil; reduce the heat and simmer fish 5 to 7 minutes. (If the fish is not completely covered, spoon hot milk over it as it poaches.)
Remove fish carefully to warm serving platter; reserve poaching liquid.
Chop egg whites.
Press egg yolks through sieve.
Melt butter in saucepan.
Saute onion for 1 to 2 minutes.
Blend in flour until well mixed.
Stir in poaching milk, mustard and salt.
Cook, stirring constantly, until sauce thickens.
Fold in chopped egg white.
Pour over fish.
Garnish with sieved egg yolk.
Chef
