Smoked Fish with Cream & Egg Sauce
Contributed By
Published Jul 12, 2017
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
- 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
- Melt rest of butter in a saucepan and cook onion gently until soft.
- When fish is cooked, remove from the dish, keep it warm and pour liquid in which it was cooked into a jug.
- 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.
- Stir in cream and chopped egg. Pour sauce over fish.
Further Information
Yield 4