Seafood in Cream Sauce
Yield
4 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
scallops
and shrimp, and sole |
|
| 1 | x | red snapper, whole fish |
*
|
| 1 | cup |
white wine
court bouillon |
*
|
| 1 | cup |
mushrooms
sliced |
|
| 2 | tablespoons |
scallions, spring or green onions
sliced |
|
| 1 | each |
garlic cloves
minced |
|
| ¼ | cup | butter |
|
| 2 | tablespoons | all-purpose flour |
|
| ¼ | teaspoon |
nutmeg
freshly ground |
|
| 1 | x |
white pepper
freshly ground |
*
|
| 1 | x | salt |
*
|
| 1 | cup | milk |
|
Trans-fat Free, Low Carb
Directions
Lightly poach the fish in the court bouillon until opaque.
Remove the fish and reserve the liquid.
Cook the mushrooms, green onions, and garlic in the butter until tender.
Blend in the flour, nutmeg, and white pepper aqnd salt to taste.
Add the milk and reserved liquid all at once.
Stir constantly until well blended.
Cook over low heat until thick and bubbly. Add the fish.
Heat and serve.
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