Saucy Fish Fillets With Beer Recipe
Ingredients
| Fish fillets | 1 pound | |
| Beer | 1 Can (10oz) | |
| Onion | 1 Small, quartered | |
| Stalk celery | 1 , cut in to chunks | |
| 2 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes | ||
| Salt | 1 Teaspoon | |
| Pepper white | 1 Dash | |
| Egg yolks | 2 | |
| Cream | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
Directions
GETTING READY
1) Preheat oven 300°F.
MAKING
2) Thaw frozen fish.
3) In a skillet add beer, onion, celery, parsley, salt and pepper and boil.
4) Gently add fish and cook covered simmering for 8 to 10 minutes till fish flakes.
5) Drain out the fish and place in deep platter.
6) Put in oven to keep warm.
7) Boil the cooking liquid for 5 minutes till reduced and strain.
8) Beat egg yolks with cream in top of double boiler.
9) Gently add 1/2 cup hot strained cooking liquid and stir into it.
10) Cook the mixture over boiling water, stirring constantly till thick.
11) Make small pieces of butter and add each at a time to the sauce.
12) Pour the sauce over fish.
SERVING
13) Serve hot.
1) Preheat oven 300°F.
MAKING
2) Thaw frozen fish.
3) In a skillet add beer, onion, celery, parsley, salt and pepper and boil.
4) Gently add fish and cook covered simmering for 8 to 10 minutes till fish flakes.
5) Drain out the fish and place in deep platter.
6) Put in oven to keep warm.
7) Boil the cooking liquid for 5 minutes till reduced and strain.
8) Beat egg yolks with cream in top of double boiler.
9) Gently add 1/2 cup hot strained cooking liquid and stir into it.
10) Cook the mixture over boiling water, stirring constantly till thick.
11) Make small pieces of butter and add each at a time to the sauce.
12) Pour the sauce over fish.
SERVING
13) Serve hot.
Chef
