Poached Fish Parmesan

Poached Fish Parmesan

1-1/4 lbs fillets of sole or haddock
2 cups milk
3 tbsp butter
3 tbsp flour
½ cup dry white wine
½ cup grated Parmesan cheese
2 tbsp chopped fresh chives or green onions
salt and pepper to taste
1 red or green pepper, thinly sliced
1 lb fettuccini or broad egg noodles

Cut fillets into serving size portions. In large covered fry pan, simmer fillets gently in milk for 5 to 10 minutes, or until fish flakes easily with a fork. Carefully transfer fish to platter and keep warm; reserve milk.

Melt butter in medium saucepan; add flour and cook for 2 minutes. Gradually add reserved hot milk; cook over low heat, stirring constantly, until thickened. Add wine, Parmesan cheese, chives, salt, pepper, and red or green pepper; heat an additional 10 minutes.

Meanwhile, cook fettuccini in boiling, salted water until tender; drain. Arrange fish and sauce over pasta.

Makes 4 servings.