Poached Fish in a Cream Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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From Cooking Fun submitted by Goldie Singer (1950), Fairlawn, NJ. I copied this from a friend's cookbook. It was her MIL's cookbook. Ingredients:
1 1/2 lbs fish fillets |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons butter, divided |
1 onion, chopped |
1 garlic clove |
3/4 cup canned tomato |
1/4 cup cream or 1/4 cup milk |
parsley, chopped, to taste |
1 teaspoon flour |
1/4 cup white wine or 1/4 cup water |
1/2 teaspoon lemon juice |
Directions:
1. Sprinkle fish with salt and pepper.
2. Melt 1 tablespoons of the butter in a skillet and add the onion and garlic.
3. Place fish on top and arrange tomatoes over the fish, sprinkle with parsley and pour wine or water around fish.
4. Use a vented lid or use waxed paper with a small hole cut in center over the skillet and bring to a boil.
5. Cook 5-10 minutes or until fish flakes easily with a fork.
6. Remove lid or waxed paper and garlic.
7. Remove fish to a warm platter so it won't over cook and become dry).
8. Pour cream or milk into skillet.
9. Melt the other 1 tablespoon butter and add the lemon juice and the flour.
10. Add this to the skillet sauce and blend; it should thicken.
11. Serve fish with the sauce over it.
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