Salt Codfish in Cream.

A dish that starts with milk and finishes with butter.

Fish.

contains glutencontains dairycontains fish

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

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

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

Cut the salt fish into pieces about an inch and a half long, and tear these pieces into thin strips. Wash them and, putting them in a bowl with one pint of cold water, let them soak over night, or at least four or five hours. In the morning put the fish and water in a saucepan and set on the fire. Heat to the boiling point, but do not let boil. Drain off the water, and, after adding the milk, heat again to the boiling point.
Beat the butter and flour together until light and smooth. Stir this mixture in with the fish, and boil up once. Add the pepper, and also some salt if any be required. Set back where the fish will continue to cook, but not boil, for twenty minutes.
If cream be plentiful use half cream and half milk. Serve baked or mashed potatoes with this dish.

Nutrition (estimated, per serving)