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Creamed Fish with variations

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Creamed Fish

Many recipes for cooked fish can be made with canned fish as well. Serve this over toast or rice, or use it in an omelet or crepe.

3 T butter

3 T flour

2 C milk

1 T lemon juice

1-1-� C cooked or canned fish


Freshly ground pepper

1 T minced parsley, chives, or dill

Heat the butter in a heavy-bottomed saucepan. Stir in the flour and cook until smooth, about 2 minutes. Slowly add the milk, continuing to stir. Simmer for 2 minutes. Mix the lemon juice into the fish and add to the cream sauce. Add salt and pepper to taste. Heat thoroughly, remove from the heat, and sprinkle with parsley.

Serves 4

Creamed Fish with Mushrooms

Add � C mushrooms, saut�ed in 2 T butter, to the sauce.

Creamed Fish with Tarragon

Add � t dried tarragon, crumbled, with the milk.

Creamed Fish Florentine

Cook 1-� lbs of spinach in boiling salted water. Drain well and spoon the creamed fish over the spinach.

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan Godfrey


Contributed by: Edit

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