Fish à la Provençale
A dish that gets its character from butter and flour.
contains glutencontains dairycontains eggscontains fish
Ingredients
US
Metric
- 60 ml butter
- 37 ml flour
- 470 ml milk
- Yolks 4 “hard-boiled” eggs
- 5 ml Anchovy essence
- 470 ml cold boiled flaked fish
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 2 cups milk → lactose-free milk, oat milk, or almond milk
Steps
- Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy essence, add to sauce, then add fish. Serve as soon as heated. Serve on pieces of toasted Graham bread.
Nutrition (estimated, per serving)
| Calories | 463 |
|---|---|
| Protein | 1.8 g |
| Fat | 49.8 g |
| Carbs | 3.8 g |
| Fiber | 0.1 g |
| Sodium | 22 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States