01-26-2004, 11:16 PM
5 T. butter
2 lbs. pike fillets
1 1/2 tsp. salt
1/2 tsp. black pepper
3/4 tsp. seasoned salt
1 1/4 cups milk
3 T. flour
1 cup grated mild cheddar cheese
3 T. sherry or wine
Paprika
Melt 2 tablespoons butter in saucepan; brush over fillets. Sprinkle with salt, pepper and seasoned salt. Roll up each fillet; place seam side down in 9 x 9 - inch baking dish. Pour 1/2 cup milk over fillets. Bake at 350 degrees for 25 minutes or until fish flakes easily with fork. In separate saucepan, melt remaining butter. Stir in flour; gradually add remaining milk. Cook, stirring constantly until thickened. Reduce heat; stir in cheese and wine. Spoon liquid from cooked fish. Stir 1/4 cup liquid into cheese sauce. (If not using wine, increase liquid by 3 tablespoons.) Pour cheese mixture over fish. Sprinkle with paprika. Broil until cheese sauce is golden, about 1 minute.
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2 lbs. pike fillets
1 1/2 tsp. salt
1/2 tsp. black pepper
3/4 tsp. seasoned salt
1 1/4 cups milk
3 T. flour
1 cup grated mild cheddar cheese
3 T. sherry or wine
Paprika
Melt 2 tablespoons butter in saucepan; brush over fillets. Sprinkle with salt, pepper and seasoned salt. Roll up each fillet; place seam side down in 9 x 9 - inch baking dish. Pour 1/2 cup milk over fillets. Bake at 350 degrees for 25 minutes or until fish flakes easily with fork. In separate saucepan, melt remaining butter. Stir in flour; gradually add remaining milk. Cook, stirring constantly until thickened. Reduce heat; stir in cheese and wine. Spoon liquid from cooked fish. Stir 1/4 cup liquid into cheese sauce. (If not using wine, increase liquid by 3 tablespoons.) Pour cheese mixture over fish. Sprinkle with paprika. Broil until cheese sauce is golden, about 1 minute.
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