| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
School, Dinners |
4 |
servings |
INGREDIENTS
| 250 |
g |
White fish steak; (9oz) |
| 300 |
ml |
Milk; (1/2 pint) |
|
|
Bay leaf |
| 1 |
|
Sprig parsley |
| 1/2 |
|
Onion |
| 1 |
|
Stick celery |
| 1 |
|
Carrot |
|
|
Salt |
|
|
A few pepper corns |
| 200 |
g |
Soft white breadcrumbs; (7oz) |
| 2 |
|
Eggs; beaten |
| 200 |
g |
Dried breadcrumbs; (7oz) |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Ps cooking oil |
INSTRUCTIONS
FOR THE COATING
Poach the fish until tender with the milk, all the vegetables and the bay
leaf. Add a little salt and the peppercorns.
When the fish is flaking easily, take it off the heat and cool it
completely. Remove the fish with a slotted spoon and remove the skin and
all the bones. Flake the fish and mix it with the soft breadcrumbs and the
beaten eggs. Form into fish shapes with your hands and then cover with the
beaten eggs and dried breadcrumbs.
Oil a baking sheet and arrange the fish shapes in rows on the baking sheet.
Bake in a medium oven at 180°C/350°F/gas mark 4 for about 15 minutes, or
until crisp.
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