Saturday, August 05, 2006

Fish and Potatoes Poached in White Wine Sauce

This recipe goes well with any mild fish fillets like bass, flounder, crappie or any white fish. We used to make this a lot when we lived in CT where 9-10 pound large-mouthed bass were plentiful. Also is great with thin boneless pork loin chops.

Ingredients for white wine sauce:

4 TBS Butter
4 TBS Flour
1-1/2 Cup milk
1/2 Cup white wine
2 tsp dill seed
1/2 tsp onion powder
Salt to taste
1/8 tsp or less of white pepper
Dash of nutmeg

Make a roux by melting butter, remove from heat source, then whisk in the flour, salt and white pepper. Return to the heat source, then add the milk, nutmeg, onion powder and dill seed. Whisk continuously until it thickens; add wine and continue to whisk. Once thickened to a medium sauce, remove from heat. You may need to add more milk if the sauce gets to thick. But remember, the potatoes and the fillets will release additional moisture during the poaching process.

Other ingredients:

4 Medium to large fish fillets
3 Medium peeled potatoes quartered or cut in eighths
Flavored Bread Crumbs
Grated Parmesan Cheese

In a suitably-sized baking dish, lightly oil the bottom and sides. Coat the bottom with a little of the white sauce. Place the fish fillets in the bottom of the baking dish - do not overlap the fillets. Spread more of the white sauce over the fillets.

Place potatoes over the fillets, then pour the remaining white sauce over the potatoes. Sprinkle bread crumbs over all, then the Parmesan cheese.

Cover the baking dish with tin foil. Bake at 325 until the potatoes are cooked - about 45-minutes.