Recipes

Poached halibut in White Sauce.

HalibutPOACHED HALIBUT IN WHITE WINE SAUCE
YIELD 4 PORTIONS

4 6 OZ HALIBUT OR BASS FILLETS
5 OZ BUTTER
2 TBS FLOUR
1-CUP MILK
¼ CUP CHARDONNAY
SALT AND FRESHLY GROUND WHITE PEPPER TO TASTE
1/3 TSP ALLSPICE

BOIL FISH WITH ALLSPICE FOR  A FEW MINUTES OR UNTIL STILL FIRM BUT NOT OVERCOKED. WHILE THE FISH IS BOILING, MELT BUTTER IN A SUACEPAN AND WHISK IN FLOUR. BROWN THE ROUX LIGHTLY, SEASON WITH SALT AND PEPPER. AND ADD MILK GRADUALLY WHISKING CONSTANTLY.( PUT THROUGH A SIEVE TO AVOID LUMPS ) POUR SAUCE IN BOTTOM OF PLATTER AND PLACE FISH ON TOP.

SPRINKLE EGENEROUSLY WITH BOILED OR WHIPPED POTATOES.

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