Cooking Index - Cooking Recipes & IdeasBeer Poached Fish With Parmesan Cream Sauce Recipe - Cooking Index

Beer Poached Fish With Parmesan Cream Sauce

Poaching is a great way to keep cooked fish moist and flavorful. Food is gently cooked in liquid just below the boiling point. You can poach fish in a covered pan on the stovetop or in the oven as in this recipe. I've used this recipe with whole dressed fish and fillets of halibut and sea bass.

Type: Fish
Courses: Main Course
Serves: 4 people

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 30mlButter
2 tablespoons 30mlAll-purpose flour
1/4 cup 59mlWhipping cream
1/2 cup 73g / 2.6ozGrated Parmesan cheese
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlChopped 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)

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