Poached fish in creamy sauce

Yield: 4 Servings

Ingredients:

3 tb Water
2 tb Wine dry white
1 md Carrot; cut into 1/2" pieces -(about 1/2 cup)
1 Celery stalk; cut into 1" -pieces (about 1/2 cup)
1 md Onion; sliced and separated -into rings
1/2 Lemon; sliced
3 Peppercorns
1 Bay leaf
2 tb Parsley fresh; chopped
1/8 ts Salt
16 oz Fish fillets; thawed

Instructions:

Breadcrumbs seasoned dry Paprika MMMMM---------------------CREAMY SWISS SAUCE-------------------------- 3 tb Butter (or marg.) 3 tb Flour all-purpose 1/4 ts Salt 1/8 ts Pepper white 1 c Half-and-half 1/2 c Fish stock; reserved 3/4 c Cheese Swiss; shredded(3oz) Combine first 10 ingredients in a 12x8x2" baking dish; stir well being sure vegetables are evenly distributed in dish. Cover with clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until vegetables are crisp-tender Arrange fish fillets over vegetables with thicker portions to outside of dish (thinner portions may overlap if necessary). Cover and microwave at HIGH for 3 to 5 minutes or until fish flakes easily when tested with a fork giving dish one half-turn during cooking. Remove fish fillets and keep warm. Strain fish stock and discard vegetables. Add enough water to fish stock to measure 1/2 cup; use to prepare Creamy Swiss Sauce. Return fillets to baking dish; spoon sauce over fillets. Sprinkle with breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to 3 minutes or until bubbly. Creamy Swiss Sauce: Place butter in a 1-quart glass measure or casserole dish. Microwave at HIGH for 30 seconds or until butter melts; blend in flour salt and pepper. Gradually add half-and-half and fish stock stirring well. Microwave at HIGH 2-1/2 minutes; stir well. Microwave at HIGH for 1-1/2 to 2-1/2 minutes or until thickened and bubbly stirring at 1 minute intervals. Add cheese stirring until melted. Yield: about 2 cups. SOURCE: Southern Living Magazine March 1980. Typos by Nancy Coleman.