2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1 1/4 to 1 1/2 pounds fish fillets (3 to 4 fillets), cut into large chunks (roughy, haddock, etc.)
1 cup crabmeat or medium cleaned and peeled shrimp
1 cup scallops, bay or cut up sea scallops
hot cooked rice for 4 to 6 people
1/4 cup toasted pecan pieces*
Melt butter in saucepan over medium-low heat; blend in flour, then gradually stir in milk. Cook, stirring constantly, until thickened. Add salt and shredded cheese; stir until cheese melts. Set aside. When cooled, add sour cream. Place fish pieces on bottom of buttered 1 1/2 to 2-quart baking dish. Add crabmeat and scallops to the cream sauce; pour over fish. Can be refrigerated at this point until ready to bake. Bake at 325° for about 20 to 30 minutes, until fish is cooked through. Serve over cooked rice or noodles. Sprinkle with toasted pecan pieces.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.