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Poached Fish In Cheese Sauce

Magical.Palate's picture
  Lemon juice 1 1⁄2 Tablespoon
  Bay leaf 1
  Dry white wine 1⁄4 Cup (4 tbs)
  Black peppercorns 3
  Parsley sprigs 3
  Salt 1⁄4 Teaspoon
  Frozen fish fillets 1 Pound, unthawed (1 Package)
  Red potatoes/White thin-skinned 6 Small
  White boiling onions 6 Small, cut in half, if larger than 1 1/2 inches in diameter
  Frozen peas 1 Cup (16 tbs), unthawed
  Butter/Margarine 2 Tablespoon
  All purpose flour 1 1⁄2 Tablespoon
  Milk/Half-and-half (light cream) 1⁄4 Cup (4 tbs)
  Dry mustard 1⁄4 Teaspoon
  Shredded swiss cheese 2⁄3 Cup (10.67 tbs)
  Ground nutmeg 1 Dash

In a wide frying pan, combine lemon juice, bay leaf, wine, peppercorns, parsley, and salt.
Add fish, potatoes, and onions; then add water just to cover fish.
Bring to a boil; cover, reduce heat, and simmer until fish is almost opaque throughout (about 15 minutes).
Add peas; cover and simmer until fish tests done takes 4 to 6 more minutes.
With a slotted spatula, transfer fish and vegetables to a rimmed platter; cover and keep warm.
Boil poaching liquid, uncovered, until reduced to 2/3 cup.
Strain liquid into bowl; set liquid aside and discard seasonings.
Melt butter in a pan over low heat.
Stir in flour and cook until bubbly; remove from heat.
Gradually whisk in reserved poaching liquid along with milk and mustard.
Return to heat and cook, stir ring, until thickened.
Add Swiss cheese and nutmeg; continue stirring, until cheese is melted.
Pour over fish and vegetables.

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Poached Fish In Cheese Sauce Recipe