Creamy Fish Hash Recipe
Does eating good food make you happy, why not try this extremely delicious recipe for Creamy Fish Hash? Relatively simple, this Creamy Fish Hash doesn't take much of your time, but leaves you with utmost satisfaction of having made something great!
Ingredients
| Flounder fillet | 1 pound | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Thyme | 1/8 Teaspoon | |
| Dill | 1 Teaspoon, chopped | |
| Onion – 1 teaspoon, grated | ||
| Flour | 4 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 4 Tablespoon | |
| Fish Broth – 1 cup, made from fish bones and trimmings | ||
| Salt | 1 Teaspoon | |
| Cayenne – just a dash | ||
| Swiss Cheese – 1 cup, grated | ||
| Garlic | 1 Clove (5gm) | |
| Potatoes – 2 cups, grated | ||
Directions
GETTING READY
1) Preheat the oven to 350F
MAKING
2) Using a sharp knife, cut the fish into 1 inch pieces
3) Sprinkle in wine, thyme, dill and the grated onion over the fish
4) In a saucepan, melt the butter and blend in the flour, milk and fish broth
5) Stir the sauce over a low flame till it thickens and becomes smooth
6) Season the sauce with salt and cayenne
7) Add ½ cup of the cheese in the sauce and stir well till melted
8) In a 2 quart casserole, rub the clove of garlic in it
9) Layer in the fish mixture, potatoes and then the sauce
10) Sprinkle with remaining cheese
11) Bake in the oven for 45 minutes at 350F till the top is tinged brown
SERVING
12) Serve the fish warm
1) Preheat the oven to 350F
MAKING
2) Using a sharp knife, cut the fish into 1 inch pieces
3) Sprinkle in wine, thyme, dill and the grated onion over the fish
4) In a saucepan, melt the butter and blend in the flour, milk and fish broth
5) Stir the sauce over a low flame till it thickens and becomes smooth
6) Season the sauce with salt and cayenne
7) Add ½ cup of the cheese in the sauce and stir well till melted
8) In a 2 quart casserole, rub the clove of garlic in it
9) Layer in the fish mixture, potatoes and then the sauce
10) Sprinkle with remaining cheese
11) Bake in the oven for 45 minutes at 350F till the top is tinged brown
SERVING
12) Serve the fish warm
Chef
