Cooking Recipe Poached Fish In Creamy Sauce
Recipe Ingredients
CREAMY SWISS SAUCE
Directions
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
cups.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.