" Risky Business" Tommy's Tighty Whitey Whitefish

Bust a move while you cook this great dish...don't forget to play a little Bob Seger.

You will need:

  • 1 cup whole milk
  • 1/2 cup clam juice
  • 1/2 small onion
  • 2 cloves
  • 1/2 small bay leaf
  • 2 tbl butter
  • 3 tbl flour
  • salt, pepper and nutmeg to taste
  • 1 1/2 tbl gruyere cheese, grated
  • 1 1 1/2 tbl Parmesan cheese, grated
  • 1 1/2 lbs white fish, halibut, tilefish or any other firm, fresh, supple, white fleshed fish
  • 2 tbl olive oil
  • 1 leek, cut into matchstick sized pieces
  • 8 mushrooms, thinly sliced
  • 1 carrot, cut into matchstick sized pieces
  • 1 red bell pepper, cut into matchstick sized pieces
  • the house to yourself

Directions:

1. Make the sauce Mornay: Combine the milk, clam juice, onion, clove and bay leaf in a small saucepan over medium heat and bring to a simmer.

2. In a second, small saucepan over low heat, gently melt the butter. Using a wooden spoon, stir in the flour a little at a time, increase the heat to medium and cook for about 3 minutes. Remove the pan from the heat to cool for a minute.

3. Strain the milk mixture into a small bowl and discard the solids.

4. Slowly whisk the hot milk into the butter and flour mixture; return the mixture to a medium heat and return to a simmer, all the while whisking rapidly.

5. Reduce the heat to low and continue to simmer 30 minutes, skimming the surface occasionally.

6. Add and stir in the cheeses, season to taste and keep warm until use.

7. Preheat the oven to 450?F. Cut the fish into 4 equal portions.

8. Heat the olive oil in a large skillet over medium heat and sweat the vegetables without browning, about 5 minutes. Set aside.

9. Cut 4 pieces of parchment paper or foil into pieces 12 inches square.

10. Place a piece of fish on each sheet of parchment and cover with small ladle of mornay sauce. Top each piece with the matchstick vegetable mixture.

11. Seal the contents into tighty-white packages by making a series of folds all around the edges.

12. Bake for about 15 minutes, until the fish is opaque and flaky.

13. Put on your favorite old time rock n' roll album, don your coolest shades and slide into the dining room.

14. These tighty-white packages should be opened right at the table. (For safety's sake, allow the steam to escape before digging in.)



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