Beer Poached Fish With Parmesan Cream Sauce

Recipe Ingredients

1		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	30ml	Butter
2 tablespoons	30ml	All-purpose flour
1/4 cup	59ml	Whipping cream
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

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.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

Rating

Average rating:

7.4 (7 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.