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 Rate Recipe |
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A delicious fish recipe using the June 08 Cheese of the month, Basiron Basil Pesto Cheese.
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4 / 180 gm fresh fish pat dried with kitchen paper
2 tbsp Seafood blend
3 tbsp olive oil
Green basil cheese sauce
50gm butter
1 clove crushed garlic
40gm plain flour
100ml chicken stock
400ml milk
100gm grated Basil pesto cheese
½ cup chopped Parsley
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Fish
Toss and season fresh fish with seafood blend until well covered.
Rub in olive oil then tray up for roasting.
Hot! roast for 10 to 12 minutes @ 220c allow to rest before serving.
Green basil cheese sauce
Slowly heat butter, garlic and flour in a 2L sauce pan and cook out this roux for 3 to 5 minutes, always working the roux with a wooden spoon. Pull the sauce pan from the heat and slowly work in chicken stock with wooden spoon until a thick smooth paste appears.
Slowly add the milk, mixing all the time right before it boils add the grated cheese and parsley. Never let it boil!!! Stir until sauce is quite thick and smooth, season with salt & pepper to taste.
To Serve: Dollop a couple of tbsp sauce on top of each cooker fish the pop them under the griller to brown serve with roast stock potatoes.
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