Seafood In Cream Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Scallops - shrimp, sole
		Snapper - or a combination
1 cup	237ml	White wine - court bouillon
1 cup	237ml	Sliced mushrooms
2 tablespoons	30ml	Sliced green onion
1		Garlic - minced
1/4 cup	49g / 1.7oz	Butter
2 tablespoons	30ml	Flour
1/4 teaspoon	1.3ml	Freshly ground nutmeg
		Freshly ground white pepper
		Salt
1 cup	237ml	Milk

Recipe Instructions

Lightly poach the fish in the court bouillon until opaque.

Remove the fish and reserve the liquid. Cook the mushrooms, green onions, and garlic in the butter until tender.

Blend in the flour, nutmeg, and white pepper and salt to taste. Add the milk and reserved liquid all at once.

Stir constantly until well blended. Cook over low heat until thick and bubbly. Add the fish.

Heat and serve.

Source:
4

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