Northern-pike fillets or other skinless fish fillets
1/4
c
Butter or margarine
1/4
c
All-purpose flour; (to 1/3)
2
c
Milk
Fresh snipped parsley
INSTRUCTIONS
1. In a large saucepan, combine the bouillon and bay leaf with 1 quart
water. Add carrot, potato, celery, onion, 1/4 teaspoon salt, 1/4 teaspoon
pepper, and oregano. Bring to boiling; reduce heat. Cover and simmer 10
minutes or till the vegetables are just tender. Add fish, and cook 5
minutes more or till fish is done.
2. Meanwhile, in a medium saucepan, melt butter or margarine over medium
heat. Stir in the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper till
blended. Add milk all at once, and stir till bubbly; remove from heat.
3. Slowly add the thickened mixture to the fish, stirring constantly. To
serve, remove bay leaf. Garnish bowls with fresh parsley.
Makes 4 to 6 servings.
Published in Midwest Living 6/1990
Submitted by Carriej999@AOL.com 5/98
Recipe by: The Strictly Fish Cookbook by Babe and Charlie Winkleman
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 17,
1998
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