Fish Marguery In Paper
|Fish fillets||1 Pound (Use Any Mild White Fish)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Cooked crabmeat/Cooked shrimp/lobster||1 1⁄2 Cup (24 tbs)|
|Water chestnuts||1⁄4 Cup (4 tbs), drained and sliced|
|All purpose flour||2 Tablespoon|
|Cooking liquid||1 Cup (16 tbs) (Fish Juices From Cooking Plus Additional Wine)|
|Egg yolk||1 , beaten|
|Half and half||2 Tablespoon|
|Brown mustard||1 Teaspoon|
|Hot sauce||2 Dash|
|Parsley sprigs||2 , chopped|
Place fish in 12- x 8-inch baking dish.
Add wine, lemon juice, salt, and pepper.
Dot with 1 tablespoon of butter.
Microwave at HIGH 3 minutes or until butter melts.
Remove fish and reserve liquid.
Cut four 12- x 15-inch pieces of parchment paper.
Butter each well.
Divide fish into 4 equal portions and place 1 portion on each of the pieces of paper.
Place the parchment paper and fish into a flat baking dish.
Set aside while making sauce.
Combine mushrooms, seafood, 2 tablespoons of butter, salt, and pepper in a 2-cup glass measure.
Microwave at HIGH 1 to 2 minutes or until hot.
Spoon this mixture over the fish.
Spread water chestnuts over the seafood.
Add these juices to reserved fish liquid.
Microwave 2 tablespoons of butter at HIGH 1 minute to melt in a 2-cup glass measure.
Stir in flour.
Slowly add reserved liquid and microwave at HIGH 2 to 3 minutes or until thickened.
Stir 2 or 3 times during micro waving.
Blend 1/4 cup of the thickened sauce with egg yolk, half-and-half, mustard, and hot sauce.
Return to cooked sauce, stirring to blend well.
Microwave at HIGH 15 to 30 seconds.
Spoon the sauce over the fish and other ingredients on the parchment paper.
Garnish with parsley.
Fold the paper loosely over the top and ends.
Microwave at HIGH 4 to 6 minutes or until very hot.
Rotate dish after 2 to 3 minutes.