Poached fillet of pike or whitefish in shrimp sauce
Polish recipe for popular Canadian fish. Do not go for a cholesterol check within a week of consumption.
1 pound of cooked shrimp
1/3 cup butter
1/3 cup all-purpose white flour
1 1/2 quarts half-and-half cream
1 1/2 teaspoons paprika
3 teaspoons salt or to taste
1/2 teaspoon white pepper
1 cup canned mushroom caps
8 large pike or white fish fillets
1/2 cup milk
1/2 cup water
2 sprigs parsley
Peel and devein shrimp. Melt butter in top of double boiler. Stir in flour; gradually add half-and-half cream. Cook over hot water, stirring frequently, until sauce is thickened. Add paprika, 2 teaspoons salt, 1/4 teaspoon white pepper, mushrooms, and shrimp. Let simmer in top of double boiler while preparing fish.
Split fillets down centres. Begin at larger end of fillet and roll it up. Fasten each with a toothpick. Place in large skillet. Add milk, water, 1 teaspoon salt, and 1/4 teaspoon white pepper. Cover fish tightly; simmer gently 10 minutes. Remove fish to hot platter; remove toothpicks and cover fish with Shrimp Sauce. Garnish with fresh parley before serving. Makes 8 servings.