Trinidad And Tobago Game Fishing Association

Poached fish with Egg Sauce (6 servings)

  • 2 lbs. Fish fillets
  • 1 ½ cups white wine
  • ½ cup water
  • ¼ cup lemon or lime juice
  • 1 onion thinly sliced
  • 1 tsp. salt
  • 3 peppercorns
  • 2 sprigs parsley
  • 1 bay leaf
  • Paprika

Remove skin and bones from fish. Cut fish into 6 portions. Place fish in a well greased 10” frying pan. Add remaining ingredients. Cover and simmer 5 to 10 minutes or until fish flakes easily when tested with a fork. Carefully remove fish to a hot platter. Pour Egg Sauce over the fish. Sprinkle with Paprika.

Egg Sauce

  • ½ cup butter or margarine
  • 4 tbsp flour
  • 1 ½ tsp powdered mustard
  • 1 tsp salt
  • Dash pepper
  • 2 ½ cups milk
  • 4 hard cooked eggs, chopped
  • 2 tbsp. parsley

Melt butter. Stir in flour and seasonings. Add milk gradually and cook until thick and smooth stirring constantly. Add eggs and parsley. Makes 3 cups.

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