Shrimp Sauce for White Fish (Haddock, Cod, Hake)
Servings: 2 servings
Ingredients
- 2 tbsp butter plus extra pats for fish
- 1/2 tsp salt
- black pepper, to taste
- 1/4 tsp paprika
- 1 tsp your favorite seasoning blend, more or less to taste we recommend Meadowbourne's "Sweet & Savory" sold at our stores
- 2 tbsp flour, fine flour like Wondra will help prevent lumps
- 1 cup milk
- 1 cup chopped cooked shrimp, about 8 shrimp
- 1 lb white fish fillet (hake, haddock, cod)
- 1/2 green part of scallion, finely chopped
- 2 tsp parsley, finely chopped
Instructions
- Preheat oven to 350 for fish.
- Place fish in a baking dish, season with salt and pepper and place butter pats on top and bake for ~ 20 minutes or until done.
- While the fish is baking, make a "roux". Put the flour and butter in a small saucepan and combine, stirring constantly over medium heat. It will combine to form a liquid slurry. If you don’t keep stirring, the roux will start to burn and you’ll have to start over. Stirring also helps prevent lumps. The roux starts out the color of flour, very light, batter-like, but as it heats, it will begin to thin and brown, going from a white roux to light brown. About 10-15 minutes.
- Slowly add the milk to the roux and blend well. Add the seasoning, paprika, and shrimp and keep warm until the fish is done. Taste an adjust seasonings. If you want you can add a small amount of the fish juices to the sauce for extra flavor.
- Pour sauce over cooked fish. Garnish with chopped parsley and scallion. Serve immediately.
Notes
Vintage Harbor Fish Market recipe, circa 1980, slightly updated! You can add use lobster meat or crab meat in place of shrimp.