27 Sep 2016 Fish in white sauce

This brought back childhood memories.  It tasted just like one of the only fish dishes I had liked as a child.  Now, I like a lot of fish but this was delicious and easy.  I think it might sway someone to eat more fish.  It takes just a bit over 15 minutes.

In a hot iron skillet, place
2 white fish fillets (about 6-8 oz each) (halibut, tilapia, flounder...)
and pour over the top
1 cup fish stock (or chicken stock or water with a tablespoon of Thai fish sauce)
Cover and simmer for 8-10 minutes

Meanwhile, mix
1 egg yolk 
2 T milk
Set aside.

Remove cooked fish and keep warm on serving dish
Reserve 1 cup of the hot fish stock (it's ok if there is a bit less than a cup)
In the hot skillet, over med-hi heat, melt
1 T butter 
2 T flour
whisk quickly to form a roux
Pour in gradually
1/2 c milk
whisking constantly to make a smooth sauce
Next add in the reserved fish stock
Stir constantly and simmer for about 5 more minutes until thick and creamy.
Turn off heat and pour in the egg yolk mix.
add a splash of lemon juice and combine well
Pour sauce over the fish.
Season with salt and white pepper and
garnish with fresh dill or parsley.

Serve with a green salad, some crusty bread or potato dish
I think paprika would taste good on this as well.