INGREDIENTS

INSTRUCTIONS

Cut the fish fillets into 1-inch pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++  Heat the oven to 350 degrees F.  Grease six 6-oz custard cups.
Heat  the butter in a 10-inch skillet, over medium heat until it is
melted.  Cook the onion in the butter until tender but not browned.
Add the  halibut or cod pieces and the milk, then heat to simmering (Do
NOT  boil) and reduce the heat.  Cover and simmer for 5 minutes or
until  the fish flakes easily with a fork.  Place the mixture in a food
processor work bowl or blender container.  Cover and process on high
speed about 1 minute, stopping the blender occasionally to scrape the
sides, until smooth. Mix the fish mixture, bread crumbs, slat,  nutmeg,
pepper and the eggs together. Pour into the custard cups.  Place the
cups in a rectangular pan, 13 X 9 X 2-inches, on the oven  rack.  Pour
very hot water into the pan to within 1/2 inch of the  tops of the
cups.  Bake for 30 minutes in the preheated oven or until  a knife
inserted in the center comes out clean. Unmold and serve with  the
Curry Sauce.  CURRY SAUCE:  Heat the butter in a 1 1/2-quart saucepan
over low heat until melted.  Stir in the flour, curry powder, salt and
pepper.  Cook over low  heat, stirring constantly, until smooth and
bubbly then remove from  the heat. Stir in the milk, heat to boiling,
stirring constantly.  Boil and stir for 1 minute.  From Rich, Sysop of
The "New" Home BBS, 104/419. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/seafood.zip

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