| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Main dish, Passover |
4 |
Servings |
INGREDIENTS
|
|
-BARBARA FEUERSTEIN MPDF75A |
|
|
Fillets |
INSTRUCTIONS
Cut filets into long strips about 1 inch wide. Season with salt,
pepper and paprika. Roll and skewer with toothpicks. Place in baking
pan with round centers facing up. Fill centers with chopped onion and
parsley. Dot each roll with butter. For added flavor cut a soft
tomato into pan. Bake in a moderate oven about 30 minutes or until
nicely browned.
(from Lillian Rothchild "Secrets from Bergen Kitchens" 1947)
Re-Formatted by Elaine Radis; 3/92
Posted to MM-Recipes Digest V4 #10 by stalkofs@optonline.net on Mar
29, 1999
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