Baked White Fish

Scald milk, in a large sauce pot, with a pinch of sugar (this avoids scorching the bottom of the pot).

In a mixing bowl, add egg yolks, banana extract, bourbon, and sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture; you have to do it slowly to temper the mixture (otherwise the eggs will scramble). Once fully incorporated, pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.

Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.

Line a rectangular dish or ramekin with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.

Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.

Make the biscuits: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs.

In a separate small mixing bowl, whisk the buttermilk and honey until well combined. Add the wet mixture to the dry mixture and stir until just combined. Be careful not to overmix the dough (as this can make the biscuits tough).

Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Shape the dough into a disk about 1 inch thick.

Use a 2-inch round cookie cutter to cut out the biscuits, making sure to press straight down and lift straight up without twisting the cutter (which can cause the biscuits to bake unevenly).

Place the biscuits on the prepared baking sheet. Bake the biscuits for 12-15 minutes, or until they are golden brown on top and cooked through. Set aside to cool.

Cook the rice according to the directions on the package.

Make the fish: Place the fish on a foil-lined baking sheet and season with salt and pepper.

Bake for about 10 minutes to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness. While the fish is baking, make the sauce.

Make the sauce: Melt the butter in a saute pan over medium heat. Whisk in the flour until combined. Cook for 1 to 2 minutes. Whisk in the lemon juice, broth, and cream. Lightly simmer to build flavor and thicken to a creamy consistency. Season with salt and pepper to taste. Remove from the heat then stir in the parsley.

Finish the rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.

Cut the biscuit in half then spread it with butter.

Serve: Spoon the sauce over the fish, and enjoy with rice, green beans, biscuit, pudding, and milk.