Poached fish with Egg Sauce
(6 servings)
- 2 lbs. Fish fillets
- 1 ½ cups white wine
- ½ cup water
- ¼ cup lemon or lime juice
- 1 onion thinly sliced
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- 1 tsp. salt
- 3 peppercorns
- 2 sprigs parsley
- 1 bay leaf
- Paprika
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Remove skin and bones from fish. Cut fish into 6 portions. Place fish in a well greased 10” frying pan. Add remaining ingredients. Cover and simmer 5 to 10 minutes or until fish flakes easily when tested with a fork. Carefully remove fish to a hot platter. Pour Egg Sauce over the fish. Sprinkle with Paprika.
Egg Sauce
- ½ cup butter or margarine
- 4 tbsp flour
- 1 ½ tsp powdered mustard
- 1 tsp salt
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- Dash pepper
- 2 ½ cups milk
- 4 hard cooked eggs, chopped
- 2 tbsp. parsley
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Melt butter. Stir in flour and seasonings. Add milk gradually and cook until thick and smooth stirring constantly. Add eggs and parsley. Makes 3 cups.
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