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Swiss Creamed Fish Recipe

History of Swiss Creamed Fish:

Swiss Creamed Fish is a classic dish that originated in Switzerland, a landlocked country renowned for its dairy products, including cream. This recipe showcases the rich flavors and creamy texture that are characteristic of Swiss cuisine.

Creamed fish dishes have been enjoyed for centuries, with variations found in various cultures around the world. However, the Swiss version stands out for its simplicity and emphasis on high-quality ingredients.

Fish has long been a staple protein source in Switzerland, especially in areas near lakes and rivers. Cold fish, such as leftover poached or baked fish, is often used in this recipe. The dish offers a delicious way to repurpose leftover fish and elevate it into a satisfying meal.

Fun Facts about Swiss Creamed Fish:

1. Swiss Creamed Fish is a versatile dish that can be enjoyed as a main course or served over toast or rice as a hearty side dish.

2. The use of flour in the recipe acts as a thickening agent, helping to create a creamy and velvety sauce.

3. The addition of butter adds richness and enhances the overall flavor of the dish.

4. The optional addition of a well-beaten egg at the end provides a silky texture and a touch of luxury to the cream sauce.

5. The pinch of cayenne or paprika adds a subtle kick of heat, balancing the creaminess of the dish and adding depth of flavor.

Recipe: Swiss Creamed Fish

Ingredients:
- 1 cup cold water
- 1 teaspoon flour
- 1 cup boiling milk
- Meat of any cold fish, picked free from skin and bones
- Salt and pepper to taste
- 1 tablespoon butter
- Optional: 1 well-beaten egg
- Pinch of cayenne or saltspoon of paprika (optional)

Instructions:
1. In a bowl, mix the flour smoothly with one cup of cold water until well combined.

2. In a saucepan, bring one cup of milk to a boil over medium heat.

3. Gradually stir the flour-water mixture into the boiling milk, whisking constantly until the sauce thickens and becomes smooth.

4. Add the cold fish meat to the sauce, making sure it is fully incorporated. Stir gently to avoid breaking up the fish too much.

5. Season the mixture with salt, pepper, and a tablespoon of butter. Continue cooking for a few more minutes, allowing the flavors to meld.

6. If desired, add the well-beaten egg to the sauce one minute before removing it from the heat. Stir well to incorporate the egg without scrambling it.

7. Serve the Swiss Creamed Fish hot, topped with a pinch of cayenne or paprika for those who relish a hint of spice.

Similar Recipe Dishes:

1. Creamed Tuna Casserole: This comforting casserole combines canned tuna with a creamy sauce, often enriched with cheese and baked to golden perfection.

2. Shrimp in Cream Sauce: A classic seafood dish that features succulent shrimp smothered in a creamy sauce flavored with garlic, lemon, and herbs.

3. Creamed Salmon on Toast: A British favorite, this dish showcases flaked salmon in a creamy sauce, served over crisp toast.

4. Creamed Cod with Potatoes: A traditional Scandinavian recipe that pairs tender cod with buttery potatoes and a creamy sauce, often garnished with herbs.

Swiss Creamed Fish is a delightful dish that brings together the flavors of fresh fish and creamy sauce. Whether enjoyed as a main course or a side dish, this recipe offers a delicious way to savor the essence of Swiss cuisine.

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