Poached Fish In Creamy Sauce

Course : Fish
Serves: 4
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3 tablespoons water
2 tablespoons wine -- dry white
1 medium carrot -- cut into 1/2 inch pieces
1 medium celery stalk -- cut into 1 inch (about 1/2 cup)
1 medium onion -- sliced and separated rings
1/2 medium lemon -- sliced
3 piece peppercorns
1 piece bay leaf
2 tablespoons parsley -- fresh, chopped
1/8 teaspoon salt
16 ounces fish fillets -- thawed
1/2 Cup breadcrumbs -- seasoned dry
1/4 teaspoon paprika
-----creamy Swiss sauce-----
3 tablespoons butter -- (or marg.)
3 tablespoons flour -- all-purpose
1/4 teaspoon salt
1/8 teaspoon pepper -- white
1 cup half-and-half
1/2 cup fish stock -- reserved
3/4 cup cheese -- Swiss, -- shredded(3oz)

Preparation / Directions:

Combine first 10 ingredients in a 12x8x2" baking dish; stir well, being sure vegetables are evenly distributed in dish. Cover with clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until vegetables are crisp-tender Arrange fish fillets over vegetables with thicker portions to outside of dish (thinner portions may overlap, if necessary). Cover and microwave at HIGH for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Remove fish fillets, and keep warm. Strain fish stock, and discard vegetables. Add enough water to fish stock to measure 1/2 cup; use to prepare Creamy Swiss Sauce. Return fillets to baking dish; spoon sauce over fillets. Sprinkle with breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to 3 minutes or until bubbly. Creamy Swiss Sauce: Place butter in a 1-quart glass measure or casserole dish. Microwave at HIGH for 30 seconds or until butter melts; blend in flour, salt, and pepper. Gradually add half-and-half and fish stock, stirring well. Microwave at HIGH 2-1/2 minutes; stir well. Microwave at HIGH for 1-1/2 to 2-1/2 minutes or until thickened and bubbly, stirring at 1 minute intervals. Add cheese, stirring until melted. Yield: about 2 cups.

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