How To Cook: |
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1. Cut the fish into thick slices. Scoop out some of the flesh from each slice, leaving the pieces of fish in the same shape.
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2. Chop the flesh finely with the onions, parsley, eggs, seasoning and breadcrumbs. Press this stuffing into the holes left in the slices of fish.
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3. Put the pieces into a casserole with the onion, parsley, carrot and seasoning and cover with cold water. Bake in a moderate oven (350°F) for an hour.
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4. Mix the flour to a smooth paste with cold milk; add some of the hot fish liquid and stir well. Pour this over the fish and return to the oven for 5 minutes. Serve hot.
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5. Alternatively the fish may be cooked until the water in which it was covered has been reduced to half.
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6. The fish is then removed to a cold place and the liquid strained into a separate bowl, where it will form a jelly.
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7. The fish is served cold, decorated with the jelly and the pieces of carrot.
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