stew, page-11

Smoked fish mornay:

In a pan bring to a simmer the following:
250 to 500 gm finely flaked smoked fish.
⅓ cup dry white wine.
¼ teaspoon white pepper.

Then add 250 gm crème fraiche.

Thin down with cream or milk to your liking.

Continue to heat through only.

Season with some of the following if desired:
Grated cheese.
A sprig of chopped paisley.
A few pinches of miso.
A splash of xo.

Turn off.

It is better if it is left to stand for a while or overnight.

Serve with an egg yolk in ½ cup of warm chicken stock if desired.

original recipe from my database.

photo from google images.
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