Haddock with Light Cream Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 150 |
| pro | 24 g |
| total fat | 5 g |
| carb | 2 g |
Melting cheese into poaching liquid makes a quick, smooth sauce. You can substitute a dry white wine for half of the stock. Serve with green beans and roasted squash. A boiled potato tossed in parsley can't be beat as the starch.
Ingredients
Preparation
In skillet, bring stock, 1/4 cup (50 mL) water and onion to boil; reduce heat, cover and simmer for 5 minutes. Arrange haddock over onion mixture; season with pepper. Cover and steam, basting twice, for 5 to 7 minutes or until fish flakes easily when tested with fork.
With slotted lifter, transfer fish to plates; keep warm. Boil liquid for 2 minutes; stir in cheese, whisking until thickened and smooth, about 2 minutes. Spoon over fish. Sprinkle with dill and chives.
- Keywords : Main Course; Dinner; Vegetarian; Haddock; Cream cheese; Steam; Onions;
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