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Receta Beer Poached Fish With Parmesan Cream Sauce

by Global Cookbook

Ingredientes

1 can beer - (12 ounce) flat 1 x carrot minced 1 x onion minced 2 x celery stalks minced 3 x garlic cloves minced 2 x bay leaves

4 x fish fillets, abt 1" thick - (6 to 8 ounce ea) 2 Tbsp. butter 2 Tbsp. all-purpose flour 1/4 c. whipping cream 1/2 c. grated Parmesan cheese Salt to taste Freshly-grnd black pepper to taste 2 Tbsp. minced fresh parsley

Direcciones

1. Heat beer and next 5 ingredients in a large skillet over medium-low heat. Simmer for 10 min. Add in fish fillets in a single layer and simmer for 10 min (or possibly a minute or possibly two less for fillets less than 1-inch thick). Transfer fish to a well-greased baking dish.
2. Increase heat under skillet to medium-high and cook till liquid is reduced to about 1 c.. Strain contents of pan, reserving liquid. Cold liquid in the freezer, stirring often.
3. Heat butter in a skillet over medium heat and stir in flour, a little at a time, till blended with the butter. Continue stirring till it is smooth. Add in cooled broth, a little at a time, to the flour and butter mix, while stirring. Slowly add in cream while stirring. Add in cheese and salt and pepper to taste. Reduce heat to medium-low and continue stirring till sauce is warm and smooth.
4. Pour sauce over fish in baking dish. Place baking dish under a pre-heated broiler and broil till sauce is lightly browned and bubbly.
5. This recipe yields 4 servings.
6. Comments: Poaching is a great way to keep cooked fish moist and flavorful. Food is gently cooked in liquid just below the boiling point. You can poach fish in a covered pan on the stovetop or possibly in the oven as in this recipe. I've used this recipe with whole dressed fish and fillets of halibut and sea bass.

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