Prep 10 mins
Cook 30 mins
Smoked fish, onions and egg sauce served over hot mashed potatoes... a old fashioned and traditional Irish dish from my Grandmother Chaplin.
- 1 lb smoked fish fillet
- 2 cups water
- 1 bay leaf (optional)
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 large onions, sliced thin
- 2 tablespoons chopped green onion tops, for garnish (green part only)
- black pepper, to taste,for garnish
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 3 hard-boiled eggs, chopped
- 1 dash salt
- 1 dash pepper
- Fish and onions should be cooked at the same time: Keep both warm while making egg sauce.
- This dish is served with hot mashed potatoes enough for four servings.
- Fish: Cut the fish into strips and place it in a saucepan with water, bay leaf, enough to cover the fish.
- Bring the mixture to a simmer and cook for 20 minutes.
- Set aside, discard bay leaf, and use a fork to flake the fish into pieces.
- Place over low heat.
- Onions: In a large skillet, melt the butter with the oil over medium heat.
- Add the onion and cook, stirring, until the onions are golden brown and cooked through.
- Set aside warming and start egg sauce.
- Egg sauce: In heavy saucepan over low heat, melt butter.
- Stir in flour with a wire whisk.
- Cook over low heat for three minutes, stirring constantly.
- Do not allow the mixture to brown.
- Gradually stir in milk, whisking constantly.
- Cook over low heat for 3-5 more minutes until sauce begins to thicken.
- Season to taste then add chopped egg.
- Drain fish.
- To serve: Place a serving of onions on mashed potatoes, top w/ a serving of smoked fish.
- Pour egg sauce over fish/potatoes and garnish with green onion tops and pepper.
- Serve immediately.
You must have been reading the Tate side of my heart!!! I have yearned for this dish for years!!! Thanks for sharing!!! T.J.