SCALLOPED FISH, No. 2
Transform leftover cooked fish into a comforting and elegant Scalloped Fish dish with a creamy white sauce and a golden breadcrumb topping. This classic recipe, adapted from a historical cookbook, offers a rich, savory flavor profile with a satisfying texture. Serve this delightful dish as a main course with a side of vegetables or a fresh salad for a complete meal.
Ingredients
- 2 cups Cooked Fish (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (For greasing dish. Quantity estimated (not specified in original recipe))
- 1/2 cup Bread crumbs (Quantity estimated (not specified in original recipe))
- 2 tablespoons Fresh Parsley, chopped (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (For white sauce and topping. Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
- 1 tablespoon All-purpose flour
- 1 cup Milk
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Instructions
- 1Preheat the oven to 350°F (175°C). Butter a baking dish generously with 2 tablespoons of butter.
- 2Place a layer of the cooked fish in the prepared dish.
- 3Sprinkle the fish with bread crumbs, chopped parsley, salt, butter, and pepper.
- 4Repeat the layering process with the remaining fish and seasonings.
- 5In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 1 tablespoon of flour and cook for 1 minute, stirring constantly. Gradually whisk in 1 cup of milk until the sauce is smooth and thickened.
- 6Pour the white sauce over the fish. Sprinkle the top with buttered bread crumbs. Bake for 30 minutes, or until golden brown and bubbly.
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