How to make it

  • For the Cream-and-Cheese Sauce:
  • Melt the butter in a saucepan until frothy.
  • Add the flour all at once,stirring.Let the flour cook for about 5 mins to remove the floury taste.You can tell that the flour is cooked when the mixture starts to turn golden brown.
  • Pour in the water in slowly, stirring as you do.The mixture will get thick.
  • Pour in the milk slowly,stirring as you pour.The mixture will appear to be a little thin but don`t worry because the cheeses will thicken them.
  • Add the cheeses.Set to low heat and let the cheeses melt, stirring the mixture occasionally.
  • Season with salt and pepper to taste.
  • Turn off the heat and Set aside.
  • To complete the dish:
  • Cut the fish into pieces, about 2 inches square and about half an inch thick.Season with salt and pepper.
  • Arrange in a single layer in a shallow pan.
  • Pour in the white wine then poach until cooked.The poaching should not take more than 5 mins otherwise you`ll overcook the fish.
  • Pour in 1 cup of cream-and-cheese sauce.
  • Stir carefully so as not to break up the fish.
  • Simmer gently for about two minutes.
  • Sprinkle some chopped parsley.
  • Serve hot.

Reviews & Comments 2

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    " It was excellent "
    mystic_river1 ate it and said...
    Sounds so delicately creamy and good.
    Was this review helpful? Yes Flag
  • 22566 9 years ago
    Thank-you for this very rich,deliciously sounding fish recipe.

    Kind Regards

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