Seafood in cream sauce
Seafood Creams Sauces
Last updated 10/4/2011 8:22:24 PM. Recipe ID 55177. Report a problem with this recipe.
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Title: Seafood in cream sauce
Yield: 4 Servings
1 1/2 lb SCALLOPS, SHRIMP, SOLE,
1 x SNAPPER, OR A COMBINATION
1 c WHITE WINE, COURT BOUILLON
1 c SLICED MUSHROOMS
2 tb SLICED GREEN ONION
1 ea CLOVE GARLIC, MINCED
1/4 c BUTTER
2 tb FLOUR
1/4 ts FRESHLY GROUND NUTMEG
1 x FRESHLY GROUND WHITE PEPPER
1 x SALT
1 c MILK
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 aqnd 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.
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