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1
Heat beer and next 5 ingredients in a large skillet over medium-low heat.
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2
Simmer for 10 min.
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3
Add in fish fillets in a single layer and simmer for 10 min (or possibly a minute or possibly two less for fillets less than 1-inch thick).
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4
Transfer fish to a well-greased baking dish.
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5
Increase heat under skillet to medium-high and cook till liquid is reduced to about 1 c.. Strain contents of pan, reserving liquid.
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6
Cold liquid in the freezer, stirring often.
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7
Heat butter in a skillet over medium heat and stir in flour, a little at a time, till blended with the butter.
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8
Continue stirring till it is smooth.
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9
Add in cooled broth, a little at a time, to the flour and butter mix, while stirring.
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10
Slowly add in cream while stirring.
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11
Add in cheese and salt and pepper to taste.
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12
Reduce heat to medium-low and continue stirring till sauce is warm and smooth.
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13
Pour sauce over fish in baking dish.
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14
Place baking dish under a pre-heated broiler and broil till sauce is lightly browned and bubbly.
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15
This recipe yields 4 servings.
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16
Comments: Poaching is a great way to keep cooked fish moist and flavorful.
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17
Food is gently cooked in liquid just below the boiling point.
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18
You can poach fish in a covered pan on the stovetop or possibly in the oven as in this recipe.
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19
I've used this recipe with whole dressed fish and fillets of halibut and sea bass.
