Poached Fish Mimosa
|Frozen cod||1 1⁄2 Pound, frozen|
|Skim milk||500 Milliliter (2 Cups)|
|Eggs||2 , hard cooked|
|Butter||30 Milliliter (2 Tablespoons)|
|Onion||1 Medium, chopped|
|Flour||45 Milliliter (3 Tablespoons)|
|Prepared mustard||1 Teaspoon (5 Milliliters)|
|Salt||1⁄2 Teaspoon (2 Milliliters)|
Cut fish into serving size pieces.
Place in a heavy, medium sized frypan.
Pour the milk over the fish.
Put the pan over medium heat and bring to a boil; reduce the heat and simmer fish 5 to 7 minutes. (If the fish is not completely covered, spoon hot milk over it as it poaches.)
Remove fish carefully to warm serving platter; reserve poaching liquid.
Chop egg whites.
Press egg yolks through sieve.
Melt butter in saucepan.
Saute onion for 1 to 2 minutes.
Blend in flour until well mixed.
Stir in poaching milk, mustard and salt.
Cook, stirring constantly, until sauce thickens.
Fold in chopped egg white.
Pour over fish.
Garnish with sieved egg yolk.