Fish Cream

Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

The Official Downton Abbey Cookbook

The Official Downton Abbey Cookbook

By Annie Gray

Published 2019

  • About

Much drama on Downton The Women’s Suffrage Cookery Book, which was produced to aid the women’s suffrage movement and contained recipes contributed by supporters. While hunger strikes and sometimes violent demonstrations were regularly part of the fight, domestic initiatives such as this book were also a fundamental way in which women both funded and publicized their cause. They eventually won equal voting rights in 1928.


  • cup (160 ml) milk
  • Skin-on oily fish fillets, such as mackerel (2 fillets), sardines (6 fillets), or trout (2 fillets)
  • 2 eggs
  • ½ cup (120 ml) heavy cream
  • 2 anchovy fillets in olive oil
  • ¼ teaspoon cayenne pepper
  • Salt and black pepper
  • 2 tablespoons butter
  • 2 slices good-quality white bread


    Preheat the oven to 275°F 135°C).

    Pour the milk into a saucepan, add the fish, and heat over medium heat until almost boiling. Reduce the heat to low and cook gently until the fish is cooked through when tested with a fork. It should take only a few minutes. Transfer the fish to a plate, and discard the cooking liquid. Remove the skin and any errant bones from the fish. For the next step, you can use a mortar and pestle, a bowl and the end of a rolling pin, or a blender. Combine the fish, eggs, cream, anchovies, cayenne, and some salt and black pepper in a bowl and beat together until you have a thick cream-like consistency.

    Butter four 1-cup (240-ml) ramekins with some of the butter and divide the fish mixture equally among them. Dot any remaining butter on top. Bake until the tops are lightly browned and the interiors are heated through and set, 10–15 minutes.

    Meanwhile, trim off the crusts from the bread slices, then cut the slices into narrow strips and toast them.

    Serve the ramekins hot with the toast strips on the side.

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