Just Fish/Seafood Recipes Home|
Tap 'Back' for the recipe list you were browsing.
Beer Poached Fish with Parmesan Cream Sauce
1 can beer - (12 oz) -- flat
1 carrot -- chopped
1 onion -- chopped
2 celery stalks -- chopped
3 garlic cloves -- chopped
2 bay leaves
4 fish fillets, abt 1" thick - -- (6 to 8 oz ea)
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup whipping cream
1/2 cup grated Parmesan cheese
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons chopped fresh parsley
Heat beer and next 5 ingredients in a large skillet over medium-low heat. Simmer for 10 minutes. Add fish fillets in a single layer and simmer for 10 minutes (or a minute or two less for fillets less than 1-inch thick). Transfer fish to a well-greased baking dish.
Increase heat under skillet to medium-high and cook until liquid is reduced to about 1 cup. Strain contents of pan, reserving liquid. Cool liquid in the freezer, stirring often.
Melt butter in a skillet over medium heat and stir in flour, a little at a time, until blended with the butter. Continue stirring until it is smooth. Add cooled broth, a little at a time, to the flour and butter mixture, while stirring. Slowly add cream while stirring. Add cheese and salt and pepper to taste. Reduce heat to medium-low and continue stirring until sauce is hot and smooth.
Pour sauce over fish in baking dish. Place baking dish under a pre-heated broiler and broil until sauce is lightly browned and bubbly.
This recipe yields 4 servings.