Poached Fish with Creamy Shrimp Sauce
Delicate rolled fish fillets poached in the microwave, then baked in a velvety shrimp and mushroom cream sauce. This 1970s-style composed dish offers tender white fish contrasted with briny shrimp, earthy mushrooms, and paprika warmth. Serve for elegant weeknight dinners or casual entertaining. This version combines microwave poaching for moisture with traditional sauce-making, balancing convenience and restaurant-quality presentation.
Ingredients
- 8 fish filletscod, sole, flounder1:1proteinadds fish
white fish varieties
- ½ cup milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 6.5-ounce cans shrimp, drained
- ⅓ cup margarine
- ½ cup flour
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 ½ teaspoons sweet paprika
- 1 teaspoon parsley flakes
- 1 ½ quarts half-and-halfheavy cream1:1dairyadds dairy
thicker sauce
- 1 4-ounce can mushrooms, with liquid
Instructions
- 1
Melt margarine in a saucepan over low heat.
- 2
Stir in flour, then gradually add half-and-half while whisking to avoid lumps.
- 3
Cook over medium heat until sauce thickens, stirring constantly.
- 4
Stir in drained shrimp, mushrooms with liquid, paprika, parsley flakes, and 2 teaspoons salt and 1/2 teaspoon pepper. Simmer over very low heat.
- 5
Roll each fish fillet tightly from the wider end and secure with a toothpick.
- 6
Arrange rolled fillets in a 9x13 baking dish.
- 7
Pour milk over fillets and season with 1 teaspoon salt and 1/4 teaspoon pepper.
- 8
Cover with waxed paper and microwave on full power for 3 minutes.
- 9
Remove fillets from dish and discard poaching liquid.
- 10
Return fillets to baking dish and pour hot shrimp sauce over them.
- 11
Bake uncovered for 15 minutes at 350 degrees.
Tips
Don't skip the waxed paper when microwaving—it traps steam for tender, moist fillets and prevents overcooked edges.
Keep sauce at a gentle simmer before serving; boiling can break the cream base and toughen the shrimp.
For even cooking, select fillets of similar thickness so they poach uniformly in 3 minutes.
Good to Know
Refrigerate covered for up to 2 days. Reheat gently in 300F oven, covered, until warmed through (about 15-20 minutes) to prevent sauce separation.
Prepare sauce up to 1 day ahead and refrigerate separately. Roll and arrange fillets in baking dish up to 4 hours ahead, covered. Combine just before serving.
Present in baking dish at table for family-style service, or plate individually with sauce spooned over fillets. Pair with buttered egg noodles, rice, or steamed green beans.
Common Mistakes
Don't skip gradual half-and-half addition or whisk inadequately—lumpy sauce cannot be salvaged.
Don't extend microwave time beyond 3 minutes or fillets will toughen and shred.
Don't discard poaching liquid if it looks appetizing—milky liquid suggests overcooking or high heat.
Substitutions
Dairy-Free Swaps
thinner sauce
Gluten-Free Swaps
General Alternatives
white fish varieties
FAQ
Can I make this with fresh shrimp instead of canned?
Yes. Use 1 pound fresh shrimp, peeled and deveined. Cook in the saucepan with the roux for 2-3 minutes before simmering to ensure they're cooked through, since canned shrimp are pre-cooked.
What if I don't have waxed paper for microwaving?
Use parchment paper or a microwave-safe lid instead. Avoid plastic wrap on full power as it may release chemicals. Paper towel works temporarily but absorbs moisture and can stick to fillets.
How long can I keep leftovers and can I freeze them?
Store covered in refrigerator for up to 2 days. Freezing is not recommended—the cream sauce breaks down and separates upon thawing, and fish texture becomes mushy.