Smoked Fish with Cream & Egg Sauce

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  • 600 gms smoked fish
  • 1 bayleaf
  • 275 ml milk
  • 50 gms butter
  • 25 gm flour
  • 1 small onion chopped finely
  • 3 tblsp cream
  • 1 egg- hard boiled
  • salt and pepper


  1. Place fish in baking dish, season with salt and pepper, add bayleaf and milk. Dot with 10gm butter and bake uncovered for 20 mins at 180°C
  2. Melt rest of butter in a saucepan and cook onion gently until soft.
  3. When fish is cooked, remove from the dish, keep it warm and pour liquid in which it was cooked into a jug.
  4. Stir the flour into the onion and butter mixture, then add the liquid from cooking the fish, a little at a time. Blend and cook gently until it is a smooth sauce.
  5. Stir in cream and chopped egg. Pour sauce over fish.

Further Information

Yield 4