Milk Poached Fish w Chive Cream

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

1) in a deep skillet, combine the milk, onion, leek, bay leaf, and thyme. Hat gently over medium-low heat, and let the vegetables and herbs steep in the warm milk until soft, about 45 minutes. Turn off the heat, cover, and let steep 15 minutes longer.
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.