Fricasseed Fish

Fischfrikassee

• 1 3/4 lbs. fish fillets
• 1 carrot, chopped
• 1 leek, chopped
• 1 celery stalk, chopped
• 1 onion, quartered
• 3 peppercorns
• 1 bay leaf
• 1/2 lemon or 1 tbsp. lemon juice
• 3 tbsp. butter
• 1 small onion, finely chopped
• 1/4 cup flour
• 1/2 cup half-and-half cream
• salt, pinch sugar
• 1/2 can sliced mushrooms
• dill to garnish

Instructions:

• Put chopped carrot, leek, quartered onion, peppercorns, bay leaf, 1/2 tsp. salt, and lemon into large saucepan. Add four cups of water and stir. Bring to boil, cover, and simmer about 15 minutes. Remove from heat.
• Place fish fillets into liquid in saucepan. Bring to gentle simmer and poach for about 10 minutes.
• Carefully remove fish and set aside.
• Strain poaching liquid and set aside.
• In large saucepan, melt butter. Add onion and sauté until lightly browned.
• Stir in flour until smooth. Add 2 1/2 cups strained poaching liquid and cream. Cook 5 minutes, stirring constantly.
• Add mushrooms. Season with salt and sugar.
• Cut fish into large pieces. Carefully place fish in sauce without breaking. Spoon sauce over fish. Garnish with chopped dill.
• Makes 4 - 6 servings.

Hints:

• Use cod, sole, or haddock fillets
• Add 1/2 cup white wine to stock when poaching fish
• Add 1 tbsp. capers and small can of asparagus tips with the mushrooms