Time: 30 minutes
(Finnan Haddie)
1 1/2 hrs. ahead
(smoked cod)

Ingredients

2 pounds Finnan Haddie or
smoked cod fillets, cut in
large pieces
3 tablespoons butter or
margarine
4 teaspoons all-purpose flour
2 cups milk
1 cup heavy or whipping cream
4 hard-cooked eggs
parsley for garnish
Holland rusks or toast points
(optional)

Instructions

1 If using smoked cod: In large, shallow pan, place fillets and cover with cold water. Soak 1 hour, then drain thoroughly.
2 In 12-inch skillet over medium heat, into hot butter or margarine, stir flour until blended. Gradually stir in milk and cream and cook, stirring until the flour mixture is slightly thickened and comes to a boil.
3 Add fish pieces; cover. Simmer 15 minutes or until fish flakes easily when tested with a fork.
4 Reserve 2 hard-cooked egg yolks for garnish; chop whites and other 2 egg yolks.
5 In the sauce, with fork, coarsely flake fish. Stir in chopped eggs and pour into warm dish.
6 Through coarse sieve, press reserved egg yolks over top. Garnish with parsley. Serve creamed fish on holland rusks or toast points.