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.

Comments

Nicola's Fisk

Cousins in Sweden served a fish meal that B really liked! [That is a huge compliment as it's not her favorite protein.] Nic makes it without a recipe so this is a general guide. Layer a casserole with a bed of zucchini slices and add a layer cod pieces . Mix chopped flat leaf parsley (handful), softened butter (abt. 2 T), horseradish sauce (abt. 1 T) with a brick (8 oz) of cream cheese. {It is easier if the ingredients are room temperature} Cover fish with sauce and bake for about 25 minutes at about 325-350 degrees [Swedish measurements are not equivalent] Thin sauce with milk if needed. Serve with new baby potatoes baked in butter and dill and salt.

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