Fish Fingers in Foil

Name: Fish Fingers in Foil
Yield: Serves 4 to 6
Ingredients: ¼ pint milk; salt and freshly-ground black pepper; 8–12 frozen fish fingers; 6 tablespoons double cream; 2 tablespoons finely-chopped onion; ½ pound button mushrooms, finely chopped; 2 level tablespoons flour; salt and freshly-ground black pepper; 2 tablespoons finely-chopped parsley; 6 tablespoons butter

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 tablespoons finely-chopped onion
½ pound button mushrooms, finely chopped
2

Fish course
Pescatarian

Method

Sauté finely-chopped onion, mushrooms and parsley in 2 tablespoons butter until onion is transparent. Blend in flour, and salt and pepper, to taste. Combine milk and cream and stir into vegetable mixture gradually. Bring to the boil; then simmer, stirring from time to time, until sauce is thick.