Poached Fish In Cheese Sauce
|Lemon juice||1 1⁄2 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|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|
|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.