INGREDIENTS

INSTRUCTIONS

CURRY SAUCE
*    Cut the fish fillets into 1-inch pieces.
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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
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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