Creamed Fish

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

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.


  • 450–675 g/1–1½ lb fresh haddock or cod fillet
  • 3 dl/


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