Baked White Fish
- Fish
- Stale bread
- 1 large onion, finely chopped
- Butter
- Salt
- Pepper
- Parsley or sage
- 2 egg yolks, well beaten
- For the dressing:
- Yolks of 2 hard-boiled eggs
- 2 Tbsps salad oil
- 1/2 tsp English mustard
- Pepper
- Vinegar
Clean the fish. Cut off the head or not, as preferred. Cut out the backbone from the head to within 2 inches of the tail.
To make the stuffing, soak the bread in water. Squeeze dry. Fry the chopped onion in butter. Add the bread, 2 ounces of butter, salt, pepper and a little parsley or sage. Heat through. Remove from the fire. Add the well-beaten egg yolks.
Stuff the fish rather full. Rub the fish over slightly with butter. Cover the bottom of a baking pan with hot water. Place the fish in it, standing back upward and bent in the form of an S. Bake.
To make the dressing, reduce the hard-boiled egg yolks to a smooth paste with salad oil. Slowly stir in the mustard and add pepper and vinegar to taste.
To make the stuffing, soak the bread in water. Squeeze dry. Fry the chopped onion in butter. Add the bread, 2 ounces of butter, salt, pepper and a little parsley or sage. Heat through. Remove from the fire. Add the well-beaten egg yolks.
Stuff the fish rather full. Rub the fish over slightly with butter. Cover the bottom of a baking pan with hot water. Place the fish in it, standing back upward and bent in the form of an S. Bake.
To make the dressing, reduce the hard-boiled egg yolks to a smooth paste with salad oil. Slowly stir in the mustard and add pepper and vinegar to taste.
Submitted by Jul 4, 2009
15 min
30 min
45 min