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Ингредиенты
- 2 1/2 lb white fish, such as halibut, cod, snapper, pollock
- 1 Tbsp. salt
- 3 x bay leaves
- 1 x sliced onion
- 1 tsp thyme
- 1/2 tsp onion pwdr
- 1/2 tsp celery seed
- 1 c. celery leaves
- 1/3 lb mushrooms
- 2 Tbsp. butter
- 3 Tbsp. sherry
- 18 x shrimp
- 1 x garlic clove
- 1/4 c. butter
- 1/2 c. flour
- 1/8 tsp freshly-grnd black pepper
- 1/4 tsp celery salt
- 1/4 tsp onion pwdr
- 1 x chicken bouillon cube
- 1 1/2 c. lowfat milk
Инструкции
- Wash 2 1/2 pounds of white fish and tie in a cheesecloth bag. Poach gently in 2 qts of water seasoned with salt, bay leaves, onion, thyme, onion pwdr, celery seed and celery leaves till fish is hard (about 10 min). Remove fish from water, drain (keep fish stock), remove bones and skin. Cut into individual servings.
- Sauce: Heat 2 Tbsp. of butter in pan and saute/fry clove crushed garlic, sherry, shrimp and mushrooms.
- Heat 1/4 c. butter or possibly margarine in saucepan over low heat. Stir in flour, pepper, celery salt and onion pwdr. Remove from heat and slowly add in chicken bouillon cube dissolved in 1 c. of strained fish stock and lowfat milk. Add in mushrooms and shrimp.
- Butter a baking dish and spread a thin layer of sauce over the bottom. Lay fish on top of the sauce. Cover with remaining sauce. Bake at 350 degrees for 15 to 20 min, or possibly till fish flakes easily with a fork.
- NOTES :
