SWISS CREAMED FISH
This classic Swiss Creamed Fish recipe transforms simple ingredients into a rich and comforting dish. Flaky fish is enveloped in a creamy, flavorful sauce, seasoned with butter and spices. This easy-to-make recipe is perfect for a quick weeknight meal, offering a satisfying and elegant dining experience. Serve it hot with a sprinkle of cayenne or paprika for an extra kick.
Ingredients
- 1 teaspoon All-purpose flour
- 1/4 cup Cold water (Quantity estimated (not specified in original recipe))
- 1 cup Whole milk
- 1 cup Cooked fish, flaked (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter
- 1 large Egg (Optional)
- 1/8 teaspoon Cayenne pepper (Optional)
- 1/8 teaspoon Paprika (Optional)
Instructions
- 1In a small bowl, smoothly mix the flour with the cold water.
- 2In a saucepan, bring the milk to a boil. Gradually whisk in the flour mixture. Continue stirring until the sauce thickens and is smooth. This should take about 5-7 minutes.
- 3Add the flaked fish to the thickened sauce, ensuring it's free from skin and bones. Season with salt, pepper, and butter. Stir gently to combine.
- 4If desired, add the well-beaten egg one minute before removing from the heat. Stir constantly.
- 5Serve hot. For added flavor, sprinkle with a pinch of cayenne pepper or paprika.