Ingredients: |
Ingredients: * 1 lb. poached fish (such as cod , panfish , haddock etc,) Recipe in seafood section of this cookbook * 1 tube refrigerated buttermilk biscuits(6 to 8 biscuits) * 3 Tbsp margarine or butter * 1/2 cup chopped bell pepper(small dice) * 3 Tbsp all purpose flour * 1/2 tsp seasoned salt * 1/8 tsp pepper * 1-1/2 cups milk * 1 cup shredded Cheddar cheese * 1 Tbsp dry sherry * Paprika to sprinkle
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Directions: |
Directions:Poach fish, cool and flake meat and set aside or refrigerate. Bake the biscuits as directed on package. In a 2 quart sauce pan , melt the butter over low heat. Add the chopped bell pepper, cook for 3 to 4 minutes, or until peppers are tender crisp, stirring constantly. stir in the flour, salt and pepper. Blend in the milk. Cook for 6 to 8 minutes, or until mixture thickens and bubbles , stirring constantly. Remove from heat. Stir in the cheese until melted. Stir in the fish and sherry and heat through. Spoon about 1/2 cup fish mixture over each biscuit. Sprinkle each with paprika and serve. A good combination of fish in this thermidor recipe is half fish filet and half cooked medium shrimp cut in two or three pieces. Note: A) The biscuits can be home made or also very good with Puff Pastry cups or shells that will hold a half cup of the fish mixture,such as Pepperidge Farms brand. B) Thermidor is originally a dish made with lobster. Lobster Thermidor is a French dish originating in France in 1894, consisting of a creamy, cheesy mixture of cooked lobster meat with brandy or sherry stuffed into a lobster shell. It is said to be one of the last meals served on the Titanic. |