Escaloped Fish.

A dish made with cooked fish and butter.

Fish.

contains glutencontains dairycontains fish

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
1-1/2 gills of milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Use any kind of cold cooked fish; but the white kinds, such as halibut, cod, haddock, etc., are the best. Have it broken into flakes and freed of bones and skin. Season it with half the salt and pepper. Put a generous half of the butter in a small pan and set on the fire. When it is hot add the flour, and stir until the mixture is smooth and frothy; then gradually add the milk. Boil up once, and stir in the remainder of the salt and pepper. Put a layer of this sauce in a small baking dish, then a layer of the fish, and follow with a second layer of sauce. Now put in the rest of the fish and cover with the remainder of the sauce. Sprinkle with the bread crumbs and dot with the other half tablespoonful of butter. Bake in a moderately hot oven for twenty minutes, and serve at once.
The baking dish should hold nearly a pint.

Nutrition (estimated, per serving)