Fish In Shrimp Sauce(Fisk I Rekesaus)

• 1 lb. fish fillets (cod, sole or flounder)
• 1 qt. boiling water
• 2 tsp. salt
• 6 to 8 oz. small shrimp
• 3 Tbsp. butter
• dill weed
• 3 Tbsp. flour
• 1 c. fish stock
• 1 c. half and half cream
• juice of 1/2 lemon or 1/4 c. white wine
• salt and pepper

1. Roll and fasten fish with toothpick or if fillet is thick, cut into serving pieces.
2. Poach in boiling water until flaky or until it rises to surface.
3. Remove and drain, reserving 1 cup stock for sauce.
4. Make a white sauce with butter, flour, fish stock, cream and lemon.
5. Arrange fish in 13 x 9-inch pan and cover with white sauce and shrimp.
6. Sprinkle with cheese and dill weed (optional). Bake at 375u0b0 for 30 minutes.
7. Serves 4.

fish, boiling water, salt, shrimp, butter, dill weed, flour, fish stock, cream, lemon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475259 (may not work)