Poached Fish in Creamy Sauce

Poached Fish in Creamy Sauce Ingredients

3 tb Water	Breadcrumbs, seasoned dry
2 tb Wine, dry white	Paprika
1 md Carrot; cut into 1/2" pieces	CREAMY SWISS SAUCE
1 Celery stalk; cut into 1"	3 tb Butter (or marg.)
1 md Onion; sliced and separated	3 tb Flour, all-purpose
1/2 Lemon; sliced	1/4 ts Salt
3 Peppercorns	1/8 ts Pepper, white
1 Bay leaf	1 c Half-and-half
2 tb Parsley, fresh; chopped	1/2 c Fish stock; reserved
1/8 ts Salt	3/4 c Cheese, Swiss; shredded(3oz)
16 oz Fish fillets; thawed

Instructions for Poached Fish in Creamy Sauce

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 minute intervals. Add cheese, stirring until melted. Yield: about 2 cups. SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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