- 3 tablespoons [45 g] butter
- 3 tablespoons [26.25 g] flour
- 2 cups [500 mL] milk
- 1/4 teaspoon [1 mL] dry mustard
- 1 teaspoon [5 mL] sage or savory
- 1 [10-ounce / 284-mL] can corn kernels
- 2 eggs, yolks and whites separated
- 1/2 cup [115 g] grated Cheddar cheese
- 1 to 1 1/2 pounds [454 à 680 g] cooked fish, broken-up into pieces
- 3 tablespoons [45 mL] freshly made white breadcrumbs
- 1/2 teaspoon [2.5 mL] paprika
- Salt and pepper, to taste
- Butter
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- Melt butter into a large measuring cup for 1 minute on 'MAXIMUM'.
- Stir in flour; pour in milk.
- Microwave for 3 minutes on 'MAXIMUM'.
- Stir well; microwave for 2 minutes more on 'MAXIMUM', to get a creamy sauce.
- Mix in dry mustard, some salt and pepper, sage or savory and corn kernels.
- Mix; microwave for 1 minute more, on 'MAXIMUM'.
- Well mix egg yolks and half of the grated cheese.
- Beat egg whites until stiff; fold into sauce.
- Butter a square 8-inch [20-cm] glass or ceramic microwave-safe dish or a deep pie plate.
- Alternately layer fish pieces and sauce, ending with sauce.
- Mix together remaining grated cheese and breadcrumbs; sprinkle over sauce.
- Sprinkle all over with paprika; cover dish or plate with waxed paper.
- Microwave for 10 minutes on 'MEDIUM-MAXIMUM'.
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