Poached Fish In Creamy Saucefish, main dish, microwave 3 tablespoon water 2 tablespoon wine, dry white 1 medium carrot; cut into 1/2 pieces (abou 1 celery stalk; cut into 1 pieces (about 1 medium onion; sliced and separated into 1/2 lemon; sliced 3 peppercorns 1 bay leaf 2 tablespoon parsley, fresh; chopped 1/8 teaspoon salt 16 oz fish fillets; thawed 1 breadcrumbs, seasoned dry 1 paprika ----CREAMY SWISS SAUCE---- 3 tablespoon butter (or marg.) 3 tablespoon 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) 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. SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman. |
