Creamy Flaked Fish on Toast
A simple and comforting dish of flaked fish in a creamy sauce, served on toasted bread.
Ingredients
- 2 cups Cooked White Fish (cod, haddock, or similar), flaked (Make sure it's boneless.)
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 1 cup Milk
- 2 Egg Yolks
- 1 teaspoon Anchovy Essence or Paste (Or a dash of Worcestershire sauce)
- 4 slices Graham Bread or Whole Wheat Bread
- 0.25 teaspoon Salt (To taste)
- 0.125 teaspoon Black Pepper (To taste)
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Instructions
- 1Toast the graham bread slices until golden brown. Set aside.
- 2In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk until smooth. Continue to cook, stirring constantly, until the sauce thickens slightly, about 3-5 minutes.
- 3In a small bowl, mash the egg yolks with the anchovy essence or paste until well combined. Temper the egg yolk mixture by slowly whisking in a few tablespoons of the hot sauce. Then, pour the tempered egg yolk mixture into the saucepan with the remaining sauce. Stir well to combine.
- 4Gently fold in the flaked fish into the sauce. Season with salt and pepper to taste. Heat through gently, being careful not to overcook the fish. This should take about 2-3 minutes.
- 5Spoon the creamy flaked fish mixture over the toasted graham bread slices. Serve immediately.
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