- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 318.5
- Total Fat: 8.2 g
- Cholesterol: 152.4 mg
- Sodium: 212.2 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 1.1 g
- Protein: 46.0 g
Milk Poached Fish w Chive CreamSubmitted by: VIOLARULZ
IntroductionAlmost Vegetarian, Diane Shaw Almost Vegetarian, Diane Shaw
2 c low fat milk
1 large yellow onion, thinly sliced
1 leek, white part plus 1" of green, washed and thinly sliced
1 bay leaf
1/4 tsp crumbled dried thyme
1 1/2 lbs firm white fish filets (sea bass or haddock work well)
1 large egg yolk
2 Tbs cream
1/4 minced fresh chives
2) add the fish, then gently heat the milk over medium-low heat and poach the fish, taking care not to bring the milk to a boil. When the fish turns white, about 1/2 way through the cooking time, gently turn the fillets with a slotted spoon. Poaching will take 6-9 minutes for thick fillets, and 3-4 for thinner ones. When the fish is done -when it's opaque in the center and flakey when pierced with a fork- transfer it with a slotted spatula to a plate covered with a paper towel, and cover loosely with foil.
3) pour the milk thought a fine sieve into a small saucepan. In a small bowl, whisk the egg yolk add cream and add 2 Tbs of the hot milk to this mixture. Whisk well, then add 2 Tbs more. Stir again, then pour the egg yolk mixture into the milk. Cook over low heat, stirring constantly, until the mixture thickens, about 8 minutes (note, it only thickens to "salad dressing", not "cream sauce" thickness). Be careful not to bring to a boil or the sauce will separate.
4) Remove the sauce from the heat and stir in the chives. Distribute the fish on a serving plate and spoon onions and sauce over each serving. Garnish with chives.
Number of Servings: 4
Recipe submitted by SparkPeople user VIOLARULZ.