Smoked Fish with Cream

Name: Smoked Fish with Cream
Ingredients: chopped fresh parsley or green onion tops; chopped fresh parsley or green onion tops; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons butter; ½ cup half-and-half or light cream; ½ cup half-and-half or light cream; 2 pounds smoked fish

Preparation info

Difficulty
Easy

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

About

Here’s a dish that I like to cook in a large cast-iron skillet. A large electric skillet will also work.

Ingredients

2 pounds smoked fish
½ cup half-and-half or light cream
2

Fish course
Pescatarian
Gluten-free

Method

Melt the butter in a skillet and sauté the fish for 1 minute on each side. Sprinkle on a little salt and black pepper, then pour in the cream. Simmer (do not boil) for 5 minutes. Turn the fish and simmer for another 5 minutes. Place the fish on a serving platter and pour the pan liquid over it. Garnish with parsley or green onion tops. Serve with boiled new potatoes, steamed vegetables, and hot