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Creamed Fish
Preparation info
Serves
4
Difficulty
Medium
Appears in
The Times Calendar Cookbook
Published 1977
Serve creamed fish over hot fluffy rice, in crisp vol-au-vent cases or on slices of hot buttered toast. You can make the mixture even more special if you poach the fish in a little white wine and then use the wine along with milk to make the sauce.
Ingredients
450–675 g 1–1½ lb 3 dl
Method
Cut the fish into pieces and place in a saucepan with the milk, slice of lemon, bay leaf, parsley stalks and peppercorns. Cover with a lid and simmer gently for about 15 minutes to cook the fish. Strain off the cooking liquor and reserve it for the sauce. Allow the fish to cool for a few moments, then carefully remove the skin and small bones and flake the flesh.
Melt the butter in a sa