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Steamed Whitefish With Egg Sauce

American.Gourmet's picture
Ingredients
  Whitefish 2 Pound
  Garlic 1 Clove (5 gm), minced
  Freshly ground black pepper To Taste
  Salt To Taste
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Hard-cooked eggs 3 , diced
  Worcestershire sauce 1⁄2 Teaspoon
  Dry white wine/2 tablespoons lemon juice 3 Tablespoon
  Prepared mustard 1 Teaspoon
  Chopped parsley/Paprika 2 Tablespoon
Directions

1. Place the fish in a wire steaming basket or on a large piece of cheesecloth. Sprinkle with garlic, salt and pepper. Cover with cheesecloth, place in a steamer or on a rack in a kettle with about one-half inch water. Cover and steam fifteen minutes. Remove to a hot platter and keep warm.
2. In a saucepan, melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Add the remaining ingredients and correct the seasonings. Pour the sauce over the fish and garnish with parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Steamed
Dish: 
Sandwich
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
6

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