Blanquette de Poisson Recipe (Fish in Cream Sauce)
Poached fish, steamed rice, and sautéed mushrooms are cloaked in a rich, nutmeg-scented cream sauce in this French comfort dish.
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Cooking tools:
- Steamer basket
- Microplane
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 5 Tbsp. plus 1 tsp. unsalted butter
- 7 oz. white button or cremini mushrooms (¾ cup), sliced ¼-in. thick
- 1¾ cups basmati rice
- Four 6-oz. fillets mild white fish, preferably haddock, pollock, or sea bream
- ⅓ cup all-purpose flour
- 2½ cups whole milk
- Pinch freshly grated nutmeg
- 1 tsp. fresh lemon juice, or more to taste
- Kosher salt
- freshly ground pepper
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