Recipes-Continued

Slowly add 2 cups whole milk (I like a mixture of 1 cup heavy cream and 1 cup 2% milk). Stir continuously to keep it smooth and silky. Bring to a low boil, still stirring continuously, till thickened. It doesn't take long. (7-10 minutes).

Remove from the heat and add 1 1/4 cups of shredded Gruyere Cheese (this is an expensive cheese and you will need to grate it yourself), and a dash of salt and pepper, and stir gently until the cheese is incorporated into the sauce and its smooth. Cover, set aside, and keep warm.

~WALLEYE OR HALIBUT: (Four 6oz "white" fillets cut 1" thick with any icky stuff removed from fillet)

Pour one bottle of a Pinot Grigio (white wine) in a deep skillet that has a cover. Add 2 cups water and bring to a boil over med-high heat. Reduce to a simmer and add the fillets...cover and let simmer for 8-10 minutes or until the flesh is white and flaky.

~COUS-COU: While the fish is poaching follow the instructions on a box of "Near East" Garlic-Parmesan Cous Cous (Water boils and you turn off the heat and add the Cous-Cous...takes 5 minutes once it's added to the water)

In a skillet saute some sliced Portabella mushrooms until golden, and then add sliced Asparagus for the last 3-4 minutes and remove from heat. Before adding the sauteed veggies to the Cous-Cous, "fluff it" with a fork, to separate the pasta, and then cover to keep warm.

~Back to the fish......

Remove from skillet with a slotted spoon to drain off the wine and place in an 8X8 baking dish. Cover with Bechamel Sauce and sprinkle with more shredded Gruyere Cheese. Place under the broiler on high heat and broil until the top cheese become golden brown. Remove from oven and plate for presentation....add more sauce if desired...I always do! :)

Serve with your favorite beverage....enjoy!