Recipe - Fish In White Sauce

One half kg Any fleshy fish fillets of
steaks
1 Onion finely cut or sliced up
1 lg Tomato finely chopped
2 Cloves garlic, finely
chopped
1 1/4inch piece ginger,
finely chopped
4 Peppercorns
2 teaspoon Oil
1 teaspoon Mild vinegar

The sauce used for this is just a plain old bechemel, with the addition of
a good dose of ground black pepper.

Fry the cut or sliced up ingredients until the onion browns. Add one or two cups of
water and the peppercorns. Bring to the boil and add the fish and vinegar.
Gently simmer until the fish is done. Serve with you own favourite
bechemel.
From archives of rec.food.recipes

Date: Tue, 31 Jan 1995 08:20:10 GMT

From: trev@wg.icl.co.uk (Trevor Hall)