Creamed Halibut

Ingredients

• 0.75 cup Cooked Halibut (Flaked or shredded)
• 1 pint Milk (Whole milk recommended)
• 1 slice Onion (Small slice of yellow onion)
• 1 blade Mace (Or 1/4 tsp ground mace)
• 3 tablespoons Butter (Unsalted butter)
• 1.5 tablespoons All-Purpose Flour
• 0.5 teaspoon Salt (Or to taste)
• 0.0625 teaspoon Black Pepper (Pinch, or to taste)

Instructions

1. 1If the halibut is not already flaked, gently flake it into small pieces. Ensure there are no bones.
2. 2In a saucepan, combine the milk, onion slice, and blade of mace. Scald the milk over medium heat, bringing it just to a simmer. Do not boil. Remove from heat and let steep for 10 minutes to infuse the flavors. Remove the onion and mace.
3. 3In a separate saucepan, melt half the butter (1.5 tablespoons) over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes until a smooth paste (roux) forms. Be careful not to brown the roux.
4. 4Gradually whisk the warm, infused milk into the roux, stirring constantly to prevent lumps. Continue to cook over medium-low heat, stirring frequently, until the sauce thickens slightly, about 5-7 minutes. Add the flaked halibut, salt, and pepper. Stir gently to combine. Simmer for another 3-5 minutes to heat the halibut through.
5. 5Remove from heat. Stir in the remaining butter (1.5 tablespoons) in small pieces until melted and incorporated. Taste and adjust seasoning as needed. Serve hot over toast, rice, or mashed potatoes.