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Poached Fish
Fish with Parsley Sauce Poached in Milk
Ingredients
3-4 firm white fish fillets - e.g. gurnard, tarakihi, snapper
1 cup milk
1 tablespoon butter
1 tablespoon Edmonds plain baking flour
tablespoon chopped parsley
1/2 teaspoon salt
white pepper
Preparation
Wipe fish.
Place in a large frying pan with lid.
Add milk.
Cover and bring to the boil.
Reduce heat and simmer gently for 15 minutes or until fish flakes easily.
Carefully lift fish from pan and keep warm.
Pour poaching milk from pan into jug.
Add butter to pan and melt.
Stir in flour and cook until frothy.
Gradually add poaching milk, stirring constantly until mixture boils and thickens.
Add parsley.
Season with salt and pepper to taste.
Pour sauce over fish.
Serves 4