Poached Whiting With Scandinavian Egg Sauce

Course : Seafoods
Serves: 6
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2 pounds south african cape whiting -- dressed
1 teaspoon salt
1 teaspoon white pepper
1 medium Onion -- peeled and thinly sliced
2 cups boiling water
3 pieces bay leaves
12 pieces peppercorns
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
3/4 teaspoon mustard powder pepper
1 teaspoon lemon juice
2 large hard-cooked eggs -- sliced

Preparation / Directions:

1. Thaw frozen cape whiting; remove fins and tail with kitchen scissors. 2. Sprinkle fish with salt and pepper on all sides. 3. Place fish in large skillet; cover with onion slices and boiling water. 4. Add bay leaves and peppercorns; cover and simmer gently 10 to 15 minutes, or until fish flakes easily when tested with a fork. 5. Carefully remove fish from liquid; drain. 6. Serve with Scandinavian Egg Sauce. Scandinavian Egg Sauce 1. Melt butter in saucepan; blend in flour. 2. Add milk gradually, while stirring constantly. 3. Add seasonings; heat to scalding point. 4. Cook 2 minutes, or until thickened. 5. Remove from heat; add lemon juice and fold in eggs.

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