Seafood in Cream Sauce

4 Servings

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Seafood in Cream Sauce Ingredients

1 1/2 lb SCALLOPS, SHRIMP, SOLE,	1/4 c BUTTER
SNAPPER, OR A COMBINATION	2 tb FLOUR
1 c WHITE WINE, COURT BOUILLON	1/4 ts FRESHLY GROUND NUTMEG
1 c SLICED MUSHROOMS	FRESHLY GROUND WHITE PEPPER
2 tb SLICED GREEN ONION	SALT
1 CLOVE GARLIC, MINCED	1 c MILK

Instructions for Seafood in Cream Sauce

Lightly poach the fish in the court bouillon until opaque. Remove the fish and reserve the liquid. Cook the mushrooms, green onions, and garlic in the butter until tender. Blend in the flour, nutmeg, and white pepper aqnd salt to taste. Add the milk and reserved liquid all at once. Stir constantly until well blended. Cook over low heat until thick and bubbly. Add the fish. Heat and serve. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: FishCuisine: Uncategorized