Poached Fish and Wine Sauce Recipe
Quick Recipe Facts
Prep Time - 25 Minutes
This recipe was developed especially for the times "the fish is in the freezer," yet you want a tasty and elegant entree that can he prepared quickly.
Ingredients:
-
¾
cup
water
-
¾
cup
Chablis or other dry white wine
-
1
Sunkist® lemon
-juice
-
¼
tsp.
salt
-
¼
tsp.
pepper
-
1
bay leaf
-
2
packages (12 ounces each) frozen sole, cod, or haddock fillets
-
½
lb.
mushrooms, sliced
-
2
Tbsp.
sliced green onion (scallion)
-
¼
cup
butter or margarine
-
¼
cup
all-purpose flour
-
½
cup
half-and-half
-
½
Sunkist® lemon
-grated peel
-
¼
tsp.
ground nutmeg
Instructions: (Makes 4 servings)
-
In a 10-inch skillet, combine the water, wine, lemon juice, salt, pepper, and bay leaf; bring to a boil. Add the frozen fish; simmer, covered, for 15 minutes, or until fish flakes easily with a fork. Remove the fish from the skillet; reserve the poaching liquid.
-
Discard the bay leaf. Cut or break cooked fish into bite-size pieces.
-
In the same skillet, sauté the mushrooms and green onion in the butter until just tender. Remove from heat; stir in flour. Cook a few minutes, stirring constantly.
-
Gradually blend in the reserved poaching liquid. Cook over medium heat, stirring, until thickened. Blend in half-and-half, poached fish, lemon peel, and nutmeg; heat.
-
Sprinkle with additional sliced green onion and chopped pimiento, if desired.
