- Place the fish, fish stock, salt & pepper in a small
pot, bring to a boil and cook slowly for 5 minutes.
- Take the fish out and set aside. Strain the liquid through
a fine sieve.
- In a small heavy buttom pot, warm up the butter and add
the flour, cook for 2 minutes. Add the fish stock, bring to a boil (stirring
constantly) and cook for 2 minutes. Add the lemon juice (and a little of
milk if the sauce is too thick). Adjust the seasonning.
- Place the fish in the serving plate and cover with the
sauce. Sprinkle the cheese on top and place it under the broil until the
sauce is golden. Serve warm...
Thanks to Roger Fournier in Riviere a Martre, Quebec.
This simple preparation is always appreciated.
Using previously frozen fish is adequate.