Steamed Whitefish with Egg Sauce
|Garlic||1 Clove (5 gm), minced|
|Freshly ground black pepper||To Taste|
|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|
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.