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Poached Fish and Wine Sauce

• 3/4 cup water
• 3/4 cup Chablis or other dry white wine
• Juice of 1 Sunkist lemon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 packages (12 ounces each) frozen sole, cod, or haddock fillets
• 1/2 pound mushrooms, sliced
• 2 tablespoons sliced green onion (scallion)
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/2 cup half-and-half
• Grated peel of 1/2 Sunkist lemon
• 1/4 teaspoon ground nutmeg

Makes 4 to 6 servings (about 5 cups).

In a 10-inch skillet, combine the water, wine, lemon juice, salt, pepper, and bay leaf; bring to a boil. Add the frozen fish; simmer, covered, for 15 minutes, or until fish flakes easily with a fork. Remove the fish from the skillet; reserve the poaching liquid. Discard the bay leaf. Cut or break cooked fish into bite-size pieces. In the same skillet, sauté the mushrooms and green onion in the butter until just tender. Remove from heat; stir in flour. Cook a few minutes, stirring constantly. Gradually blend in the reserved poaching liquid. Cook over medium heat, stirring, until thickened. Blend in half-and-half, poached fish, lemon peel, and nutmeg; heat. Sprinkle with additional sliced green onion and chopped pimiento, if desired.

SERVING SUGGESTION:
Serve over Lemony Good Popovers.