Baked Fish and Crabmeat

By sunriseko

Ingredients

• 1 1/2 pounds white fish fillets
• 1/3 c. dry white wine
• 1 T. lemon juice
• 3/4 t. salt
• 1/4 t. Tabasco
• 3 T. butter, divided
• 1 C. crabmeat or 6-8 ozs cooked shrimp
• 3 T. flour
• 2 egg yolks
• 2 T. half and half
• 2 T. grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Arrange fish fillets in single layer in greased shallow baking dish. Sprinkle with wine, lemon juice, salt, and hot pepper sauce. Dot with 1 T. of the butter and cover dish rightly with foil. Bake in preheated 400 degrees oven until fish flakes easily with fork, about 25 minutes. Cool, then carefully drain off broth into a cu or bowl; measure 1 c. of fish broth and set aside. Top fish with crabmeat or halved shrimp. In saucepan melt remaining 2 T. butter over medium-low heat. Stir in flour until smooth and bubbly. Stir in fish broth until thickened and smooth; remove from heat. Beat together egg yolks and half and half, then beat in a few tablespoons of the hot sauce from the saucepan; return egg mixture to saucepan, whisking briskly. Return to heat and cook, stirring, until slightly thickened, about 1 minute. Pour sauce over fish and shrimps; sprinl=kle with Parmesan. Broil about 5 inches from heat until fish is hot and top is lightly browned, about 10 minutes. Serve with hot cooked rice or pastry sheels.