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Whitefish Supreme | |
| 514 | Seafood |
| Yield/Servings: 6 servings | |
| Ingredients: | |
| 4 fish fillets 1/2 onion, sliced 1 carrot, sliced 2 peppercorns Bit of bay leaf 1 tbsp. vinegar | Fish trimmings 1 qt. boiling water 1 cup creamy cheese sauce 4 egg whites, beaten stiff 1/2 tsp. vinegar 1/8 tsp. cream of tartar |
| Instructions: | |
| Cook trimming from fish fillets, boiling water, onion, carrot, peppercorns, bay leaf and 1 tbsp. of vinegar for 10 minutes. Strain. Cook fish fillets, cut into portions for serving, in this liquid for 10 minutes. Drain. Pour creamy cheese sauce onto heat-proof platter, place fish on top and cover with a meringue made of the egg whites, vinegar and cream of tartar. Brown under broiler flame about 6 inch from fire. Garnish with watercress. | |
| Recipe Source: JMD | |
| Submitted by: Creative Cooking USA | |
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