Smoked Fish with Cream & Egg Sauce

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Published

Ingredients

  • 600 gms smoked fish
  • 1 bayleaf
  • 275 ml milk
  • 50 gms butter
  • 25 gm flour
  • 1 small onion chopped finely
  • 3 tblsp cream
  • 1 egg- hard boiled
  • salt and pepper

Preparation

  1. Place fish in baking dish, season with salt and pepper, add bayleaf and milk. Dot with 10gm butter and bake uncovered for 20 mins at 180°C
  2. Melt rest of butter in a saucepan and cook onion gently until soft.
  3. When fish is cooked, remove from the dish, keep it warm and pour liquid in which it was cooked into a jug.
  4. Stir the flour into the onion and butter mixture, then add the liquid from cooking the fish, a little at a time. Blend and cook gently until it is a smooth sauce.
  5. Stir in cream and chopped egg. Pour sauce over fish.

Further Information

Yield 4