White’s Rock Flathead in Celery Sauce
4 Large Flathead Fillets Bones Removed
1/2 Cup White Wine
1 Cup Fish Stock
1 Cup Celery finely chopped (including top)1/2 Cup Milk
1/2 Cup Cream
1 Tbsp Corn Flour
Parsley & Lemon or Lime Wedges to Garnish
Roll Fish from the tail and hold with a toothpick.
Poach fish in white wine and fish stock for about 5 minutes.
Remove fish from pan then reduce then reduce the liquid to about 1 cup, add celery and cook for 10 minutes.
Remove from heat, add milk and cream.
Return to low heat thickening with corn flour.
Place fish back in pan and warm through.
Serve and garnish with parsley and lemon or lime wedges.