625 g sole or turbot or haddock fillets
2 cups (500 mL) milk
3 tablespoons butter
3 Tbsp all-purpose flour
1/2 cup (125 mL) dry white wine
1/2 cup (125 mL) shredded Canadian Parmesan cheese
2 Tbsp chopped fresh chives or chopped fresh green onions
Salt and pepper to taste
1 green or red pepper, thinly sliced
1 lb (450 g) fettuccine or egg pasta
Cut the fillets into single portions.
In a large skillet, simmer the fillets covered in the milk over low heat for 5 to 10 minutes, or until the fish loosens easily with a fork. Transfer to a serving dish and keep warm; set aside milk.
Melt butter in medium saucepan; add flour and cook for 2 minutes. Gradually add reserved milk; cook over low heat, stirring constantly, until thickened. Add wine, Canadian Parmesan cheese, chives, salt, pepper and red pepper; heat 10 minutes more.
Meanwhile, cook fettuccine according to package directions, until al dente; drain.
Place the fish on the pasta and garnish with the sauce.