Poached Fish Parmesan

Name: Poached Fish Parmesan
Yield: 4 servings
Ingredients: 1 1/4 lbs (560 g) fillets of sole or turbot or haddock; 2 cups (500 mL) Milk; 3 tbsp (45 mL) butter; 3 tbsp (45 mL) all-purpose flour; 1/2 cup (125 mL) dry white wine; 1/2 cup (125 mL) grated Canadian Parmesan Cheese; 2 tbsp (30 mL) chopped fresh chives or green onions; Salt and pepper to taste; 1 red or green bell pepper thinly sliced; 1 lb (450 g) fettuccine or broad egg noodles

This recipe is taken from the 1983 Milk Calendar. Recharge your energy level after exercise with this quick and delicious dinner.

Prep: 15 min
Cooking: 25 min

Yields 4 servings

Ingredients

1 1/4 lbs (560 g) fillets of sole or turbot or haddock
2 cups (500 mL) Milk
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
1/2 cup (125 mL) dry white wine
1/2 cup (125 mL) grated Canadian Parmesan Cheese
2 tbsp (30 mL) chopped fresh chives or green onions
Salt and pepper to taste
1 red or green bell pepper thinly sliced
1 lb (450 g) fettuccine or broad egg noodles

READY FOR REWARDS?

Preparation

Cut fillets into serving size portions.

In a large covered skillet, simmer fillets gently in milk for 5 to 10 min, or until fish flakes easily with a fork.

Carefully transfer fish to a platter and keep warm; reserve milk.

Melt butter in a medium saucepan; add flour and cook for 2 min. Gradually add reserved hot milk; cook over low heat, stirring constantly, until thickened. Add white wine, Parmesan cheese, chives, salt, pepper and red or green bell pepper; heat an additional 10 min.

Meanwhile, cook fettuccine in boiling, salted water until al dente; drain. Arrange fish and sauce over pasta.