| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
|
Fresh Bartlett pear |
| 3 |
tb |
Fresh lemon juice |
| 1 1/4 |
c |
Water |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Thyme |
| 1/8 |
ts |
Celery seed |
| 1/8 |
ts |
Garlic salt |
|
|
Few dashes white pepper |
| 1/4 |
c |
Butter |
| 1 1/2 |
tb |
Cornstarch |
| 1/4 |
c |
Chopped parsley |
| 1 1/2 |
lb |
Fresh fish fillets: haddock, |
|
|
Salmon, halibut or |
|
|
Swordfish |
INSTRUCTIONS
Pare, halve & core pear: cut lengthwise into slices. Coat with lemon
juice & set aside. Combine water, bay leaf, salt, thyme, celery seed,
garlic salt & pepper in saucepan; bring to a boil. Simmer, covered,
10 minutes, strain. Melt butter in same saucepan; blend in
cornstarch, then stir in hot liquid. Cook, stirring; until mixture
comes to a boil & thickens. Mix in pears, along with lemon juice;
heat through. Just before serving, add parsley. Serve over hot cooked
fish fillets.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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