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Smoked fish with white sauce

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow

White sauce

  • 3 cups (750 ml/24 fl oz) milk
  • 1 onion, halved
  • 1 clove
  • 1 bay leaf
  • 60 g (2 oz) butter
  • ⅓ cup (40 g/1¼ oz) plain flour
  • 1–2 tablespoons chopped fresh chives or parsley
  • 1 kg (2 lb) smoked cod or haddock fillets
  • 1 cup (250 ml/8 fl oz) milk

Method

1. For the white sauce, combine the milk in a small pan with the onion, clove, bay leaf and a pinch of white pepper. Heat slowly to a simmer, then remove from the heat and allow to stand for 3 minutes before straining into a jug. Melt the butter in a pan over low heat, stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk.

2. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat and season, to taste, with salt and pepper. Stir in the chopped fresh chives or parsley.

3. Cut the fish fillets into serving-sized pieces and place in a large frying pan. Cover with the milk, combined with 1 cup (250 ml/8 fl oz) water. Bring to the boil, reduce the heat to low and gently cook the fish until it flakes easily at the thickest part when tested with a fork. Lift out of the pan with a slotted egg slice. Drain briefly on crumpled paper towel and place on serving plates. Top with the white sauce and garnish with snipped fresh chives.

Main ingredient:
Fish
Course:
Main-course
Occasion:
Barbecue

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