Seafood In Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | SCALLOPS, SHRIMP SOLE |
| SNAPPER, OR A COMBINATION | ||
| 1 | c | WHITE WINE, COURT BOUILLON |
| 1 | c | SLICED MUSHROOMS |
| 2 | T | SLICED GREEN ONION |
| 1 | CLOVE GARLIC, MINCED | |
| 1/4 | c | BUTTER |
| 2 | T | FLOUR |
| 1/4 | t | FRESHLY GROUND NUTMEG |
| FRESHLY GROUND WHITE PEPPER | ||
| SALT | ||
| 1 | c | MILK |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 114
Total Fat: 12.9g
Cholesterol: 35.4mg
Sodium: 104.8mg
Potassium: 181.6mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: 3.7g
Protein: 3.4g