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1
Fish and onions should be cooked at the same time: Keep both warm while making egg sauce.
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2
This dish is served with hot mashed potatoes...enough for four servings.
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3
Fish: Cut the fish into strips and place it in a saucepan with water, bay leaf, enough to cover the fish.
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4
Bring the mixture to a simmer and cook for 20 minutes.
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5
Set aside, discard bay leaf, and use a fork to flake the fish into pieces.
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Place over low heat.
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7
Onions: In a large skillet, melt the butter with the oil over medium heat.
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Add the onion and cook, stirring, until the onions are golden brown and cooked through.
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Set aside warming and start egg sauce.
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10
Egg sauce: In heavy saucepan over low heat, melt butter.
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11
Stir in flour with a wire whisk.
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Cook over low heat for three minutes, stirring constantly.
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13
Do not allow the mixture to brown.
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14
Gradually stir in milk, whisking constantly.
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15
Cook over low heat for 3-5 more minutes until sauce begins to thicken.
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16
Season to taste then add chopped egg.
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17
Drain fish.
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18
To serve: Place a serving of onions on mashed potatoes, top w/ a serving of smoked fish.
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19
Pour egg sauce over fish/potatoes and garnish with green onion tops and pepper.
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20
Serve immediately.
