Creamy Fish in White Sauce
This is such a great (and budget friendly!) way to serve fish in the cooler months. The white sauce accompanies the fish perfectly. For an alternative serving suggestion, simply stir through cooked pasta for an easy seafood mornay-style dish.
Recipe Tester Feedback: "The end product looked good and tasted great. We tried it with the mashed pea topping too and enjoyed it immensely." -Marie
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten
Preparation Time 5 minutes
Cooking Time 30 minutes
Can be frozen
- white fish fillets - 600g, boneless, cut into small pieces
- peas - 100g, frozen
- corn - 100g, kernels, frozen
- water - 500g, hot
- onion - 1, peeled and quartered
- garlic cloves - 2, peeled
- butter - 60g, cubed
- milk - 600g
- plain flour - 40g (*can use GF)
- mustard powder - 1 tsp, yellow
- Season fish (600g) with salt and pepper and place in the steaming attachment lower dish.
- Add peas (100g) and corn (100g) on top of the fish. Fill the bowl with hot water (500g). Set the steaming attachment in place. Program 15 minutes / Steaming Temperature / Speed 2, or until fish is cooked through. Once complete, set the steaming attachment aside.
- To the clean, dry bowl, add onion (1) and garlic cloves (2). Chop Speed 7 / 3 seconds. Scrape down sides.
- Add butter (60g) to the bowl. Program 5 minutes / 110C* / Reverse+Speed 2.
- Add milk (600g), plain flour (40g) and mustard powder (1 tsp) to the bowl. Program 9 minutes / 90C / Speed 4. Place the steaming attachment on top to keep the fish warm.
- Add fish and vegetables to the sauce in the bowl. Mix with a spatula to combine.
- Serve over rice or with thick slices of crusty bread. For another serving suggestion, see the Pea-Topped Creamy Fish Pies recipe on the next page!
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.