Beer Poached Fish With Parmesan Cream Sauce Recipe

• 1 can beer - (12 ounce) flat
• 1 x carrot minced
• 1 x onion minced
• 2 x celery stalks minced
• 3 x garlic cloves minced
• 2 x bay leaves
• 4 x fish fillets, abt 1" thick - (6 to 8 ounce ea)
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 1/4 c. whipping cream
• 1/2 c. grated Parmesan cheese Salt to taste Freshly-grnd black pepper to taste
• 2 Tbsp. minced fresh parsley

1. Heat beer and next 5 ingredients in a large skillet over medium-low heat.
2. Simmer for 10 min.
3. Add in fish fillets in a single layer and simmer for 10 min (or possibly a minute or possibly two less for fillets less than 1-inch thick).
4. Transfer fish to a well-greased baking dish.
5. Increase heat under skillet to medium-high and cook till liquid is reduced to about 1 c.. Strain contents of pan, reserving liquid.
6. Cold liquid in the freezer, stirring often.
7. Heat butter in a skillet over medium heat and stir in flour, a little at a time, till blended with the butter.
8. Continue stirring till it is smooth.
9. Add in cooled broth, a little at a time, to the flour and butter mix, while stirring.
10. Slowly add in cream while stirring.
11. Add in cheese and salt and pepper to taste.
12. Reduce heat to medium-low and continue stirring till sauce is warm and smooth.
13. Pour sauce over fish in baking dish.
14. Place baking dish under a pre-heated broiler and broil till sauce is lightly browned and bubbly.
15. This recipe yields 4 servings.
16. Comments: Poaching is a great way to keep cooked fish moist and flavorful.
17. Food is gently cooked in liquid just below the boiling point.
18. You can poach fish in a covered pan on the stovetop or possibly in the oven as in this recipe.
19. I've used this recipe with whole dressed fish and fillets of halibut and sea bass.

beer , carrot, onion, celery, garlic, bay leaves, fish, butter, flour, whipping cream, parmesan cheese salt, parsley

Taken from cookeatshare.com/recipes/beer-poached-fish-with-parmesan-cream-sauce-83004 (may not work)