Tuesday, June 28, 2016

Fish Thermidor...

Fish Thermidor...  This is the first in a series of posts I'm making to publish my mom's recipes.  The origin of the dish's name is interesting – it involves the French revolution!

Reading this recipe brought back some sweet, sweet memories for me.  I loved my mom's fish thermidor, and because she didn't make it very often, it was always a real treat when she did.  I haven't tried making this myself (in fact, until this afternoon I'd never even seen the recipe before), but it looks pretty straightforward.  It also looks like it would work with just about any kind of fish...
Elinor Dilatush's Fish Thermidor

12 small onions
1 lb. fish fillets
l/2c milk
1/2 c light cream
3 T soft butter
3 T flour
1/2 c grated Swiss cheese
1 t salt
pepper to taste
3 T lemon juice
soft bread crumbs
poultry seasoning

Peel onions and cook covered in 1/2 inch boiling salted water 25 minutes.  Drain and place in greased casserole. While onions are cooking sprinkle the fish with pepper and cut into serving size pieces. Because flounder today is much smaller than years ago and this is an old recipe - I changed way of preparing. Combine milk and cream and bring to gentle boil.  Blend soft butter and flour and stir a little of the hot milk into butter/flour mixture - then add mix into hot milk stir constantly until thickened.  Add cheese and some pepper to taste, cook until cheese melts, stir in lemon juice.  Place pieces of fish on top of onions - gently pour sauce over all.  Top with soft crumbs mixed with seasoning and sprinkle with paprika.  Put in 500°F preheated oven for 10 - 12 minutes.