Seafood in Cream Sauce

• 1 1/2 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
• 1/4 cup butter
• 2 tablespoons flour, all-purpose
• 1/4 teaspoon nutmeg freshly ground
• 1 x white pepper freshly ground
• 1 x salt
• 1 cup milk

1. Lightly poach the fish in the court bouillon until opaque.
2. Remove the fish and reserve the liquid.
3. Cook the mushrooms, green onions, and garlic in the butter until tender.
4. Blend in the flour, nutmeg, and white pepper aqnd salt to taste.
5. Add the milk and reserved liquid all at once.
6. Stir constantly until well blended.
7. Cook over low heat until thick and bubbly.
8. Add the fish.
9. Heat and serve.

shrimp, red snapper, white wine court bouillon, mushrooms, scallions, garlic, butter, flour, nutmeg freshly, white pepper, salt, milk

Taken from recipeland.com/recipe/v/seafood-cream-sauce-32747 (may not work)